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Cheese Soufflé with Pastry

A main that starts with eggs and finishes with thick cream.

Entrées

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 eggs
  • 160 ml thick cream
  • 120 ml Swiss cheese (cut in small dice)
  • 120 ml grated American cheese
  • 80 ml grated Parmesan cheese
  • Salt and pepper
  • Few grains cayenne
  • Few gratings nutmeg
Make it lactose-friendly
  • ⅔ cup thick cream → lactose-free cream or coconut cream
  • ½ cup Swiss cheese, cut in small dice → lactose-free or aged hard cheese (naturally lower lactose)
  • ½ cup grated American cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • ⅓ cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States