Who is Lucy Dobson? She's a friend of the terrific and very funny cookbook and children's book writer Ann Hodgman. This recipe is from Hodgman's Beat That! Cookbook. Here's what Hodgman has to say about cheese souffle:
Now what's the main problem with cheese souffle? Besides the fact that it falls, I mean? I put it to you that the main problem is those stupid beaten egg whites. Not only do you have to treat them like the spoiled babies they are, but they also muffle the cheese flavor so terribly! Why bother making orthodox cheese souffle at all, when all you'll end up with is a sunken pile of baked fluff?
Pretty funny stuff. And there's lots more where that came from in
- 2 teaspoons unsalted butter, softened
- 6 large eggs
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan
- 1 teaspoon dry mustard
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 pound of your favorite cheddar cheese, cut into 1/2-in cubes
- 11 ounces Philadelphia cream cheese, cut into globby 1-inch cubes (one 8-ounce plus one 3-ounce package)
- Freshly ground pepper to taste
Preheat oven to 375 degrees.
Use the butter to grease a 5-cup souffle dish.
Put the eggs, cream Parmesan, mustard, pepper, salt and freshly ground pepper into a food processor or blender. With the motor running, add the Cheddar, piece by piece. With the motor still running, add the cream cheese, piece by piece. When all the cheese is added, process or blend the mixture for 30 seconds. It will be very thick.