“A properly prepared soufflé makes its own sauce”
Simplified version without a roux
Ingredients
- 3 large egg yolks
- 3 ounces cream cheese (about a rounded 1/4 cup)
- 1.5 tablespoon all purpose flour
- 1.5 ounce shredded cheddar cheese (about 1/3 cup unpacked) and mix with some Gruyère
- 1/2 teaspoon salt
- 3 large egg whites, beaten with a pinch of salt to soft peaks
- butter and flour/breadcrumb for 2 (5.5 ounce) ramekins