Cheese And Sour Cream Souffle Recipe
This Cheese And Sour Cream Souffle received such rave reviews from all. It is served as a delicious Breakfast. The Cheese And Sour Cream Souffle is made with Eggplant Eggs which can be easily found at any grocery store. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
1 tablespoon butter, softened
3 teaspoons flour
8 oz. cream cheese
3 fl. oz. sour cream
3 egg yolks
3 fl. oz. milk
1/2 teaspoon salt
4 egg whites
Directions
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Using your fingertips or a piece of paper, spread the softened butter over the bottom and sides of a 7 inch souffle dish.
Sprinkle about 1 teaspoon of flour into the souffle dish and shake it so that it evenly coats the insides.
Knock out any excess flour and set the dish aside.
In a mixing bowl, beat the cream cheese with a wooden spoon until it is soft and creamy.
Using a whisk, beat in the sour cream, a spoonful at a time.
Continue to beat until the mixture is smooth.
Add the egg yolks, one at a time, beating well after each addition.
Stir in the milk, salt and the remaining flour, beating briskly until the mixture is smooth.
In a large bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, fold the whites into the egg yolk and sour cream mixture.
Reduce the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C) and pour the mixture into the prepared souffle dish.
Bake the souffle in the centre of the oven for 25 to 35 minutes or until it has risen and is golden brown on top, and a skewer inserted into the middle comes out clean.
Remove the souffle from the oven and serve immediately.
Using your fingertips or a piece of paper, spread the softened butter over the bottom and sides of a 7 inch souffle dish.
Sprinkle about 1 teaspoon of flour into the souffle dish and shake it so that it evenly coats the insides.
Knock out any excess flour and set the dish aside.
In a mixing bowl, beat the cream cheese with a wooden spoon until it is soft and creamy.
Using a whisk, beat in the sour cream, a spoonful at a time.
Continue to beat until the mixture is smooth.
Add the egg yolks, one at a time, beating well after each addition.
Stir in the milk, salt and the remaining flour, beating briskly until the mixture is smooth.
In a large bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, fold the whites into the egg yolk and sour cream mixture.
Reduce the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C) and pour the mixture into the prepared souffle dish.
Bake the souffle in the centre of the oven for 25 to 35 minutes or until it has risen and is golden brown on top, and a skewer inserted into the middle comes out clean.
Remove the souffle from the oven and serve immediately.
