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Emmentaler-Parmesan Soufflés



I've made many a soufflé - remember my Crab-Tarragon Soufflé or my Bear's Head Soufflé with Truffle-Beciamela?!? And when I saw girlichef post about her Irish Cheese Soufflés today, I was inspired. But I was also feeling a wee bit lazy. Then I remembered bookmarking an easy cheese soufflé from The Steamy Kitchen that didn't require all that whisking. I decided to give it a shot, simplifying the flavors a bit. This made 5 individual ramekin-servings.

7 large eggs
1/2 C organic sour cream
1/3 C organic whole milk
1 tablespoon butter, softened
5 T grated parmesan
5 T grated emmentaler

Preheat the oven to 350F. Using a hand blender, blend together the eggs, sour cream and milk for at least one minue. Brush the butter all over the inside of the ramekins. Place 1 T of parmesan and 1 T of emmentaler in the bottom of each dish, then pour the egg mixture gently over the top, leaving a small gap at the top to prevent spillage. Place the dishes in the oven, then carefully pour the remaining egg mixture to the top of each ramekin. Bake for 55 to 60 minutes—the soufflés will be golden brown, puffy like a balloon, and will have risen up to an inch above the ramekin. Serve immediately. As they cool, they will deflate.

Comments

  1. Oh my gosh - that IS so easy! Fun, definitely trying this next time. Thanks for the link, Camilla :)

    ReplyDelete

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