Recipe courtesy of Martha Stewart
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Total:
1 hr 10 min
Prep:
25 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat oven to 425 degrees F.

Place rack in the center of the oven. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons butter; set aside. In a small bowl, mix together Parmesan and bread crumbs. Sprinkle the bottom and sides of the prepared dish completely with bread crumb mixture.

Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and Brie into small chunks. Combine and set aside.

Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat and season with salt, pepper, and cayenne pepper. Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated.

In the bowl of an electric mixer, using the whisk attachment, whip 12 whites on medium-low speed until foamy, increase the speed to high and continue whisking until stiff peaks form, about 4 minutes.

Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into prepared souffle dish and bake for 30 to 35 minutes. Serve immediately.

Get the Recipe

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