Low Carb Cheddar Cheese Souffle
photo by CJ J.
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 souffle
- Serves:
- 6
ingredients
- 5 eggs
- 1⁄2 cup heavy cream
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon prepared mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 lb cheddar cheese, cut into about 1 inch pieces
- 11 ounces cream cheese, cut into about 1 inch pieces
directions
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note – the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the “liquid center as a sauce to spoon over the rest.
- of the souffle”, or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
-
The souffle will have a lovely brown top:
Reviews
-
Very rich, totally delicious. I used my immersible blender, would have been easier with standard blender, dusted pan with parm as contributor suggested. Filled the house with the most tantalizing aromas while baking and we weren't a bit disappointed when it finally emerged from the oven--it was terrific! I had made it with 7 eggs rather than 5, so adjusted the other ingredients to a bit less than one and a half extra. Baked it in a Corningware French White casserole dish with straight sides because didn't have large enough soufflé dish, it puffed nicely. The browned top, sides and bottom tasted so good I thought I'd died and gone to heaven. Easy as can be, readily available ingredients, tastes and looks good enough to serve at a party, and virtually no carbs. Who could ask for more? This one's a winner for sure!
-
Made this as is, and it was fantastic. It came out of the oven with a beautiful golden crown. As CJ J noted, the crown fell, but that's a small price to pay when you're eliminating carbs. It also reheats well. Took the leftovers to work for lunch and let me say, this souffle is amazing with hot salsa.
-
It looked beautiful (photo in Fiestaware bread pan), then it fell. I sort of expected that as it lacks flour, but that's the whole point isn't it. Low Carb, no gluten, fast and easy to assemble. Despite falling it was still fairly light and fluffy and absolutely delicious. Will make again. Perhaps next time with a little more mustard.
-
When I read this recipe I thought it would turn out more like a baked omelet than a classic soufflé. I was wrong. It did not puff up quite as high as a classic soufflé, and was not quite as light, but it was very close and had great flavor with a beautiful texture. What a wonderful and delicious way to save both time and effort.
RECIPE SUBMITTED BY
Sweet Baboo
Ottawa, 0
<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>