Odenwald Hand Cheese Soufflé
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices hand cheese (usually pieces in a package)
- 250 ml cream
- 150 ml milk
- 3 egg (s), size M, separated
- Salt and pepper
- nutmeg
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the hand cheese into small pieces so that it can dissolve better.
- Put the cream, milk and the hand cheese cubes in a small saucepan and heat slowly, stirring constantly, until the cheese is completely melted. Season to taste with the spices. Let everything cool a little and stir in the egg yolks. Beat the egg white until stiff and fold in.
- Pour the mixture into 4 - 5 small refractory molds. Place this in a dish with a high rim (e.g. casserole dish). Pour enough water into the tin so that the molds are halfway in it.
- Preheat the oven to 200 ° C top / bottom heat. Bake the soufflés on the middle rack for about 20 minutes, until the mixture is firm and slightly browned on top. If the surface gets too dark, turn the oven down to 180 ° C.
- Serve immediately, because the soufflés can come up with something quickly.
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