Cheddar Cheese SOUFFLÉ
Can we just say — we are really excited about how this turned out. A little brown on top? Yes. But that’s not a bad thing.
This Lucky Linda Clothbound Cheddar Cheese souffle is sort of like eating a cloud of cheese. It’s airy and fluffy, but extremely satisfying. It will be hard to not eat most of it on your own. Just park at the far end of the parking lot next time you’re out.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4–6 servings
- 2 teaspoons unsalted butter, softened
- 6 large eggs
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan
- 1 teaspoon whole grain mustard
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 pound of Lucky Linda Clothbound Cheddar Cheese, cut into 1/2-inch cubes
- 11 ounces cream cheese, cut into globby 1-inch cubes
- Freshly ground pepper to taste
- Preheat oven to 375*F.
- Use the butter to grease a 5-cup souffle dish.
- Put the eggs, cream, Parmesan, mustard, pepper and salt into a food processor or blender.
- With the motor running, add the cheddar, piece by piece.
- With the motor still running, add the cream cheese, piece by piece.
- When all the cheese is added, process or blend the mixture for 30 seconds. It will be very thick.
- Half-pour, half-scrape the mixture into the prepared dish and bake it for 50 to 60 minutes. Don’t peek at it before the 50 minutes are up– unless, of course, you have a glass oven door.
- Serve immediately!
Tips: 1. Put the dish in the fridge after buttering it up — to keep the butter cool and prevent the batter from sticking to the pan.
2. Run your finger along the top edge of the dish after the batter has been poured to encourage the souffle to rise upward, instead of up and out.