THREE CHEESE SOUFFLE

By BobD

Ingredients

• Butter, melted 3 TBS
• Flour as needed
• Milk 1 C
• Egg yolks, beaten 3 each
• Cornstarch 1 TBS
• Parmigiano-Reggiano 1 1/2 TBS
• Pecorino Romano 1 1/2 TBS
• Emmental cheese 2 TBS
• Egg whites 1 1/2 C
• Salt dash
• Cream of tartar dash

Details

Servings 3
Adapted from plateonline.com

Preparation

Step 1

1. Heat convection oven to 350 degrees F. Brush 4-ounce ramekins with melted butter and sprinkle with flour; freeze until they are completely chilled.

2. Bring milk to a boil in a saucepan. Spoon 1/4 cup of milk into the egg yolks, and then whisk all yolks into the pot.

3. Add cornstarch, Parmesan and pecorino to the base and return to a boil. Let cool and whisk in Emmental.

4. Beat egg whites with salt and cream of tartar to stiff peaks.

5. Stir 1 tablespoon of the egg whites into the base, then fold the rest together.

6. Bake for 15 minutes and serve with a salad, if desired.