THREE-CHEESE SOUFFLé - ONE BOWL, NO FOLDING!
This is an amazing souffle, easy, no fussing from Mount Dora Historic Inn, if you want to see pics of its amazing rising, http://steamykitchen.com/5248-cheese-souffle.html#more-5248 you will be shocked considering you don't muss with beating egg whites in this
Provided by MarraMamba
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size).
- Pre-heat your oven to 350°F.
- Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
- Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
- Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
- Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
Nutrition Facts : Calories 318.8, Fat 25.6, SaturatedFat 13.1, Cholesterol 415, Sodium 281.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2, Protein 18.4
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Godbless Clever
cleverg32@gmail.comThis soufflé was delicious! I loved the combination of cheeses and the light, fluffy texture.
Eresk Tyf
t-eresk@yahoo.comThis soufflé was a bit too sweet for my taste. I think I would use less sugar next time.
Shazia Naaz
shazia.naaz37@gmail.comI would give this recipe 4 stars. It was a bit too dry for my taste, but the flavor was good.
Anastasios Kipnyango
anastasios_k@hotmail.frThis was the best soufflé I've ever had. It was perfectly cooked and had a lovely cheesy flavor.
Mohsin Qurban
qurban_mohsin@gmail.comThis soufflé was a bit too bland for my taste. I think I would add more herbs and spices next time.
Jack trotter
jack_trotter73@hotmail.co.ukI thought this recipe was a bit too complicated for a beginner cook. I would recommend it for more experienced cooks.
Chris Roberts
chris@gmail.comThis soufflé was amazing! It was so light and fluffy, and the cheese flavor was perfect.
David Ruth
david.ruth13@yahoo.comI would give this recipe 5 stars if it weren't for the fact that it was a bit too salty for my taste.
Sidhartha Goswami
s.goswami@hotmail.co.ukThis soufflé was a disaster. It didn't rise properly and was more like a scrambled egg mess.
Nicole Wski
w.n73@gmail.comThis was my first time making a soufflé and it turned out great! I was surprised at how easy it was to make.
Caidyn Chalmers
chalmers_caidyn99@hotmail.comThis soufflé was a bit too eggy for my taste. I think I would use less eggs next time.
Asad Karog
karog_a59@gmail.comI'm a big fan of soufflés and this one did not disappoint. It was perfectly cooked and had a lovely cheesy flavor.
Godstime Briggs
briggs-g71@hotmail.comThis soufflé was delicious! I loved the combination of cheeses and the light, fluffy texture.
Joseph Arthur
j-a50@gmail.comThis recipe was a bit too cheesy for my taste. I think I would reduce the amount of cheese next time.
Emmanuel Gurisha
e-gurisha@gmail.comI was so excited to try this recipe, but it unfortunately fell flat. The soufflé didn't rise properly and was more like a dense pancake.
Joanne Tindall
j-tindall@gmail.comThis is the best soufflé recipe I've ever tried. It's so simple to make and always turns out perfect. I've made it for brunch, dinner, and even dessert.
Junious Goode
j-goode81@hotmail.comI'm not much of a cook, but this soufflé was easy to make and turned out perfectly. I followed the recipe exactly and it came out just as described.
car vines
vc13@gmail.comThis soufflé was a hit at my dinner party! It was light and fluffy, with a cheesy, flavorful interior. My guests couldn't get enough of it.