Two Step Cheese Souffle

Time to Cook: 
50 min
Time to Prepare: 
3 min
Number of Servings: 
4
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Souffles are notoriously difficult, but this one really only requires that you mix everything up with an electric mixer, pour, and bake! How easy is that? There's also no flour in this recipe, so if you are gluten free it's a good one for you. Cheesy souffles make a great breakfast, light lunch or dinner with salad and a side of bacon.

Feel free to play around with the cheeses. A good sharp Cheddar, Swiss, Gruyere, or parmesan all can make a really great souffle. The trick to keep it light and fluffy is to not open the oven or touch them, at ALL, while they cook.

Easy and cheesy!

Ingredients

7 eggs

4 oz sour cream

1/3 cup whole milk

1 tsp dry mustard

3 oz cheese

1 Tbsp butter

fresh cracked pepper

nutmeg

pinch cayenne or 1/4 tsp hot sauce

 


Directions

1. Pre-heat your oven to 350 F. Butter the inside of a 22 ounce/3 cup souffle dish  (I used a different size in the photos).

2. Measure out the sour cream and milk into the bowl of your electric mixer. Crack in the eggs. Mix everything together for about 30 seconds.

3. Add the nutmeg, hot sauce, and fresh cracked pepper to the bowl. Mix until well combined.

4. Place the cheese in the bottom of your souffle dish. Place the dish on a pan so that it's easier to move to the oven. Fill the dish to about 1 inch from the top and then move to the oven. Set the pan on the oven rack before filling the dish up to the very top.

5. Bake for about 45-50 minutes, until golden brown and puffed. Don't open your oven door at any point while it's baking, you may disturb the souffle and it won't rise as much! If you use a dish that is a bit too large, as I did, your souffle won't rise and puff over the top of the dish. The souffle will fall once you take it out of the oven (just like below) so serve immediately!

Recipe adapted From Steamy Kitchen