Yield: 6 servings
|4 tablespoons||Unsalted butter; room temperature|
|4 teaspoons||Grated Parmesan cheese|
|4 teaspoons||Dry bread crumbs|
|4 ounces||Jarslberg cheese|
|2 ounces||Cheddar cheese|
|3 ounces||Saga blue cheese|
|3 ounces||Brie cheese|
|¼ cup||All-purpose flour|
|3 teaspoons||Dijon mustard|
|¾ cup||Whole milk; plus|
|2 tablespoons||Whole milk|
|½ teaspoon||White pepper|
|¼ teaspoon||Cayenne pepper|
|6 larges||Egg yolks|
|12 larges||Egg whites|
|¼ teaspoon||Freshly-grated nutmeg|
Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1½ tablespoons of unsalted butter.
In a small bowl, mix together Parmesan cheese and bread crumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. 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 ½ 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 a heavy duty electric mixer fitted with 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 souffle dish, and bake for 30 to 35 minutes. Serve immediately.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 253 Calories (kcal); 18g Total Fat; (63% calories from fat); 15g Protein; 8g Carbohydrate; 249mg Cholesterol; 614mg Sodium Food Exchanges: ½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: Recipe from caterer Julie Williamson Converted by MM_Buster v2.0n.