Cheese Yogurt Soufflé

DIRECTIONS

• 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).