Easy Three-Cheese Soufflé

• 7 large eggs
• 1/2 cup full-fat sour cream
• 1/3 cup whole milk
• 2 tablespoons cheddar cheese, grated
• 2 tablespoons muenster cheese, grated
• 2 tablespoons gruyere cheese, grated
• 1 tablespoon butter, room temperature
• 1 teaspoon Dijon mustard
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• freshly ground pepper, to taste
• 22 oz. souffle dish

1. Preheat oven to 350u0b0 F and lightly butter or grease souffle dish.
2. In a mixer, beat eggs, sour cream, mustard and milk together for 25-35 seconds. Season with pepper, nutmeg and cayenne. (This helps aerate the eggs and adds lightness to the souffle.)
3. Sprinkle your cheeses on the bottom of souffle dish and slowly pour egg mixture over the top-do not fill dish all the way up.
4. Place souffle dish in the oven and add remaining egg mixture to the top. Bake for 50-60 minutes, or until souffle is puffed up and golden brown.
5. Do not open the oven door at all during baking, as souffle will deflate.
6. Remove souffle from oven and serve immediately. It will eventually begin to deflate, so presentation is best right out of oven.

eggs, fullfat sour cream, milk, cheddar cheese, muenster cheese, gruyere cheese, butter, mustard, nutmeg, cayenne pepper, freshly ground pepper, soufflue dish

Taken from www.epicurious.com/recipes/member/views/easy-three-cheese-souffle-52933011 (may not work)