Three-Cheese Soufflé

Cuisinart original

Full of rich, cheese flavor, this soufflé makes a wonderful supper or brunch. Preparation: 25 to 30 minutes, plus baking time.


Makes 8 servings


unsalted butter for dish 1⁄2 cup grated Reggiano Parmigiano cheese, divided 1⁄4 cup unsalted butter 5 tablespoons all-purpose flour 11⁄4 cups evaporated fat-free milk (not reconstituted) 1⁄4 cup dry white vermouth pinch cayenne pinch freshly ground nutmeg 6 large egg yolks 1 teaspoon kosher salt 1⁄4 teaspoon freshly ground pepper 3⁄4 cup grated imported Gruyère cheese 1⁄2 cup grated sharp white cheddar cheese 8 large egg whites 1⁄4 teaspoon cream of tartar

Nutritional information

Nutritional information per serving: Calories 280 (61% from fat) • carb. 9g • pro. 16g • fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg • calc. 370mg • fiber 0g


Arrange rack in lower third of oven; preheat oven to 400°F. Generously butter a 10-cup soufflé dish (you can also use eight 11⁄4-cup individual soufflé dishes), and sprinkle with half the Parmesan. Melt butter in a 23⁄4-quart saucepan over medium heat. Stir in flour and cook, stirring constantly without browning, until the mixture bubbles, about 1 minute. Slowly whisk in milk, then vermouth. Cook until thickened, whisking constantly, about 2 to 3 minutes; stir in cayenne and nutmeg. Remove from heat and transfer to a large bowl. Combine yolks, salt and pepper in a small bowl, insert standard beaters, and mix on speed 1 until smooth, 30 seconds. While mixing on speed 1, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Stir in cheeses on speed 1, 20 seconds. Place egg whites and cream of tartar in a large stainless or glass mixing bowl. Using the chef’s whisk, beat on speed 7 until stiff peaks form, about 21⁄2 minutes. Use a rubber spatula to stir 1 cup of the beaten egg whites into the cheese sauce, then gently fold the remaining egg whites into the mixture, one third at a time. Gently spoon the soufflé mixture into the prepared dish(es). Smooth over the top. Place in the hot 400°F oven and immediately reduce the heat to 375°F. Bake the soufflé until puffed and golden, about 45 to 50 minutes for the large soufflé and 25 to 30 minutes for individual soufflés. The centers will be just barely set and creamy. Sprinkle with chopped fresh chives and serve immediately.