Ingredients

Instructions

  1. 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
  2. 6 small souffle dishes.
  3. 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
  4. pepper. Blend until mixed well and smooth.
  5. 3. With the blender running, add the cheddar through the hole in the.
  6. lid, one chunk at a time until all are chopped up and the mixture is.
  7. thick. Add the cream cheese in the same manner. (Note – the mixture.
  8. will be very thick at this time; it may be necessary to stop the.
  9. blender and stir the mixture around with a spatula to fully.
  10. incorporate the cheeses.).
  11. 4. Once all of the cheddar and cream cheese is fully incorporated, run.
  12. the blender for 5 more seconds, just to get a little air in the.
  13. mixture.
  14. 5. Pour the mixture into the buttered souffle dish(es).
  15. 6. Bake the souffle for 40-50 minutes depending upon your preference.
  16. The original recipe says that either you can bake the souffle for 40.
  17. minutes and use the “liquid center as a sauce to spoon over the rest.
  18. of the souffle”, or you can just do what I do and bake it for 50.
  19. minutes to get a nice firm souffle all the way through.
  20. The souffle will have a lovely brown top: