Cheese Yogurt Soufflé

READY IN: 55mins




  • Grease inside of ramekins with melted butter, then cover inside of ramekin with granulated sugar. This is important for your soufflé to rise evenly.
  • Preheat oven to 175 degrees(350F).
  • Sift flour and salt into a mixing bowl.
  • In a small pan, combine milk, plain yogurt and cream cheese warm but do not boil.
  • Just before it comes to the boil turn down the heat to a low heat.
  • Add flour and salt to the pan little by little. When it is mixed well, keep stirring over low heat until it thickens like a custard cream.
  • Turn off the heat and add butter.
  • Add egg yolks and whisk well.
  • Add vanilla essence and liqueur.
  • In another mixing bowl, whip egg whites and add granulated sugar little by little to form soft peaks.
  • Mix 1/4 meringue completely into the mixture.
  • Combine the rest of meringue folding from the underneath so that you won't crush meringue.
  • Fill ramekins to about eight-tenths full.
  • Place ramekins into a baking pan and fill the pan with boiled water until the water is 3cm deep.
  • Bake for 25 minutes at 175 degrees.
  • Serve right away! (soufflé deflates within a few minutes).