Orange Street Inn Oatmeal Souffle
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 ml milk
- 29.58 ml butter, plus extra for greasing pan
- sugar, for coating pan
- 177.44 ml quick-cooking oatmeal (not instant) or 177.44 ml old fashioned oats (not instant)
- 78.78 ml neufchatel cheese
- 1.23 ml salt
- 118.29 ml brown sugar (I like a little less)
- 2.46 ml cinnamon
- 2.46 ml mace or 2.46 ml freshly-grated nutmeg
- 3 eggs, separated
- 118.29 ml raisins or 118.29 ml dried cranberries
- 118.29 ml chopped walnuts (optional) or 118.29 ml pecans (optional)
directions
- Preheat oven to 325 degrees. Butter a 1 1/2 quart souffle dish or casserole, then cover the butter with a little sugar to coat it, like flouring a greased cake pan.
- Scald milk and the 2 tablespoons of butter by heating together in a small saucepan until just below boiling. Slowly add the oatmeal, stirring constantly and continue cooking until thick, stirring often. Remove from heat and then add Neufchatel, salt, sugar, and spices, stirring briskly until cheese is melted. Beat the 3 yolks slightly and add to oatmeal mixture, stirring constantly. Stir in raisins and nuts.
- Beat egg whites until stiff but still moist. Fold into oatmeal mixture with a rubber spatula. DO NOT OVER-FOLD, fold only until no large lumps of whites remain.
- Spoon the mixture into the prepared souffle dish. Bake 35 to 40 minutes until mostly set but the center still trembles a little. Serve immediately with cream or warm milk.
- Variation: For a more savory Oatmeal Bacon Souffle, omit sugar after buttering dish. Omit spices, raisins, and nuts. Instead, add 1 cup crisp, crumbled bacon, 1 1/4 teaspoon prepared mustard, and Tabasco to taste.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>