This recipe was contributed by the Dairy Diva.
I must admit I don’t make resolutions to start off the new year. They are usually broken in the first week. Instead of committing to turn over a new leaf, I actually try to bake something new.
This year I tried my hand at mini soufflés. I’ve never made them before so I wanted to see if my cheesy delights would puff up or peter out. I’m happy to report that I nailed it!
- Hiland Dairy Butter softened
- 2 Large Eggs room temp
- 1 tbs white sugar
- 1 tbs flour
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 2 oz Hiland Dairy Cream Cheese
- 1/3 cup Hiland Dairy Cheddar Cheese shredded
Move your oven rack to the bottom third of the oven then preheat the oven to 400 degrees.
Brush butter on the insides of two ramekin bowls completely covering the bottom and sides.
Add sugar to each ramekin and completely cover the insides. Shake out the remaining sugar and place the prepared ramekins on a shallow baking pan.
Separate eggs using two bowls.
Add all the ingredients to the yolks and mix until well blended.
With a handheld mixer, whisk the egg whites until soft peaks form and can hold their shape
without being stiff.
Stir and gently fold in half of the egg whites into the soufflé batter until combined. Repeat with the remaining egg whites.
Fill each ramekin to the top with the batter.
Bake until puffed and brown about 10 to 11 minutes.
Diva’s Tip: This recipe makes two soufflés so double the recipe if you want to make more.