THREE CHEESE SOUFFLE
3 tablespoons unsalted butter, plus a little extra
1/4 cup finely grated Parmesan, plus extra
1/4 cup Bleu Cheese broken into chunks
1/4 cup Cheddar Cheese graded
3 tablespoons all-purpose flour
1 cup hot milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
4 large egg yolks, at room temperature
5 extra-large egg whites, at room temperature
Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup soufflé dish and sprinkle with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly for about 3 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cayenne, and nutmeg. Cook over low heat, whisking constantly, for about 3 minutes, until thick.
Off the heat, whisk in the egg yolks, one at a time. Stir in the Blue Cheese, Cheddar and the Parmesan then transfer to a large mixing bowl.
Put the egg whites and a pinch of salt in the bowl of an electric mixer. Beat on low speed for 1 minute, on medium speed for 2 minutes, then on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce and then fold in the rest. Pour into the soufflé dish and then smooth the top. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes until puffed and brown but don’t open the door. Serve immediately