Cheese Souffle

Ingredients

• 6 Farmhouse Eggs
• 1/2 cup Evaporated Skim Milk
• 1/4 cup Parmigiano-Reggiano, grated
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon freshly ground Pepper
• 1/2 pound sharp light Cheddar Cheese
• 11 ounces light (Neufchatel) Cream Cheese

Preparation

1. Preheat oven to 375 degrees F.
2. In a blender or food processor, place the eggs, evaporated milk, Parmigiano, mustard, salt and pepper. Blend until smooth.
3. With blender or processor running, break off pieces of cheddar and add to the bowl.
4. Next break off chunks of cream cheese and add to bowl.
5. After all cheese is incorporated, blend at high speed for 5 seconds.
6. Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.
7. Bake until puffed and golden. One large soufflé should bake for 45 minutes. Multiple smaller souffles should bake for 15-20 minutes