Going into this Souffle bake, I had a heavy dose of fear. Everything you hear and see says that souffles are extremely temperamental and you better beware of the dreaded falling souffle. Of course I was nervous trying this! But, I am on a 30 Day Challenge and wanted to try something new, even if it totally failed (keep reading to find out if it did!).
I say “fear the souffle no more!” Break out those ramekins and let’s get baking!
I actually had no idea what a souffle was before I tried this. I thought it was a close cousin to the Creme Brûlée. Yeah… not so much. Souffles are baked eggs that are light and fluffy and rise to amazing heights in the oven. They are extremely versatile and can be sweet or savory.
You will be impressed with how easy this souffle is to make. Flavored with cheddar cheese and thyme, it is best served warm and would make an excellent addition to Sunday brunch.
How to Make
First, grease the ramekins with butter. Next, line the bottom of the dishes with shredded cheddar cheese.
Put all of the remaining items in a blender and blend for at least 30 seconds. Then, pour over cheese. (You’ll notice that I had 2 large containers instead of smaller, individual ramekins.)
Bake and enjoy!
That’s it. Can you believe it? Not so scary any more, is it?
Cheddar Cheese Thyme Souffle Recipe
- 1 Tablespoon Butter
- 4 oz Grated Cheddar Cheese
- 7 Eggs
- 4 oz Sour Cream
- 1/3 Cup Milk
- 3/4 teaspoon Thyme
- 1/8 teaspoon Nutmeg
- 1/2 teaspoon Salt
Preheat oven to 350 degrees F. Grease ramekins with butter. Add shredded cheddar cheese to the bottom of each ramekin.
Put the eggs, sour cream, milk, thyme, nutmeg, and salt in a blender. Blend for at least 30 seconds.
Pour egg mixture into each of the ramekins. Bake for 55-60 minutes, or until souffle is golden brown and puffy.
Recipe adapted from PopSugar.