For an elegant first course or a nice dinner with a salad, you can make these extremely easy soufflés risen in individual containers or spooned from a larger mold. If you want to bake them ahead and let them cool to room temperature, they will shrink down so that they are more easily served unmolded.

Cream Cheese Soufflé

Category

Category name

Serves

2

Ingredients

  • 2 teaspoons unsalted butter
  • 2 tablespoons grated parmesan cheese
  • One 8-ounce tub whipped cream cheese
  • 1 large egg, preferably organic
  • 1 tablespoon minced chives
  • Salt
  • Freshly ground black pepper (PepperMate grinder recommended)

Method

  1. Preheat the oven to 400°F.
  2. Generously butter two 8-ounce ramekins or straight-sided dishes; coat with the parmesan cheese and set on a sturdy baking sheet.
  3. In a medium bowl, with a whisk, whip the cream cheese. Add the egg, chives, salt and pepper and whip until very smooth. Divide the mixture between the two ramekins and level the top. At this point the soufflés can be refrigerated for 2 to 3 hours before cooking.
  4. Bake in the oven until golden brown and risen, 18 to 20 minutes. Serve immediately or allow to cool to room temperature and serve unmolded. If cooled, the soufflés will deflate slightly.