Name: Savory Herb and Three-Cheese Souffles Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tbsp unsalted butter, plus extra for coating; 2 tbsp fine breadcrumbs or grated Parmesan; 3 tbsp all-purpose flour; 1 cup whole milk, warmed; 1/2 tsp dry mustard powder; 1/4 tsp ground nutmeg; 1/2 cup grated Gruyere cheese; 1/2 cup grated sharp white Cheddar cheese; 1/4 cup finely grated Parmesan cheese; 4 large egg yolks, at room temperature; 5 large egg whites, at room temperature; 1 tbsp finely chopped fresh chives

Preheat your oven to 375 degrees F (190 degrees C). Generously brush four 6-ounce ramekins with softened butter using upward vertical strokes, then coat the insides with breadcrumbs, tapping out any excess.

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 to 2 minutes until bubbly and fragrant, ensuring it does not brown.

Gradually pour in the warm milk, whisking constantly to prevent lumps. Cook the mixture for 2 to 3 minutes until it thickens into a smooth, thick white sauce.

Remove the pan from the heat and whisk in the dry mustard, nutmeg, salt, and pepper. Stir in the Gruyere, Cheddar, and Parmesan cheeses until melted and smooth, then whisk in the egg yolks and fresh chives.

In a clean glass or metal bowl, beat the egg whites with a pinch of salt until stiff peaks form, meaning they hold their shape when the beaters are lifted.

Gently fold a third of the beaten egg whites into the warm cheese mixture to lighten it. Carefully fold in the remaining egg whites using a rubber spatula, lifting from the bottom to keep the mixture light and airy.

Divide the batter evenly among the prepared ramekins. Bake for 22 to 25 minutes until the souffles are puffed, golden brown on top, and have a slight jiggle in the center, then serve immediately.