Three-Cheese Soufflé

Three-Cheese Soufflé
Photo by Scott Phillips

Ingredients

  • 1 tsp. Dijon mustard
  • 5 large eggs
  • Pinch cream of tartar
  • ½ tsp. Worcestershire sauce
  • 3 Tbs. unsalted butter; plus 1 Tbs. softened for the baking dish
  • 1 cup hot whole milk
  • ¾ oz. (¼ cup) freshly finely grated Parmigiano Reggiano
  • + 6 more ingredients
    • ¾ oz. (¼ cup) finely grated Asiago
    • 1-½ oz. (½ cup) grated Gruyère
    • Kosher salt
    • ¼ tsp. Tabasco sauce
    • 3 Tbs. fine fresh white breadcrumbs
    • 3 Tbs. all-purpose flour

Position a rack in the center of the oven and heat the oven to 400°F. Butter the inside of a straight-sided round baking dish that’s about 2-1/2 inches deep and holds 6 to 7 cups. Combine the breadcrumbs with 1 Tbs. of the Parmigiano. Coat the inside of the dish with this mixture, tapping out any...

View full recipe at Fine Cooking

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