{"id":978,"date":"2011-10-13T11:56:50","date_gmt":"2011-10-13T11:56:50","guid":{"rendered":"https:\/\/alwaysfoodie.com\/?p=978"},"modified":"2011-10-13T11:56:50","modified_gmt":"2011-10-13T11:56:50","slug":"yummy-sour-cream-souffle","status":"publish","type":"post","link":"https:\/\/drprem.com\/culinaryguide\/yummy-sour-cream-souffle\/","title":{"rendered":"How to make yummy sour cream souffle"},"content":{"rendered":"

This recipe has been taken from an old Romanian dish. Romanian cooking, imprinted with its rustic origins, has been influenced over the centuries by a mix of cultures: Turkish, French and Russian. This cheese and sour cream souffl\u00c3\u00a9 echoes its Slavic origins. It’s a very easy meal to prepare and takes less than 1 hour to have ready.<\/p>\n

<\/p>\n

Complexity level:<\/b> Easy<\/p>\n

Time taken:<\/b> 35-40 minutes<\/p>\n

Ingredients<\/b><\/p>\n

    \n
  1. 1 tablespoon softened butter<\/li>\n
  2. 3 teaspoons flour<\/li>\n
  3. 8 ounces cream cheese<\/li>\n
  4. 3\/8 cup sour cream<\/li>\n
  5. 3 egg yolks<\/li>\n
  6. 3\/8 cup of milk<\/li>\n
  7. 1\/2 teaspoon of salt<\/li>\n
  8. 4 egg whites<\/li>\n<\/ol>\n

    Process<\/b><\/p>\n

    1. Preheat your oven to 375 degrees. Using fingers or a pastry brush, grease the sides and bottom of a 7-inch souffl\u00c3\u00a9 dish with the softened butter. Sprinkle about 1 teaspoon of the flour into the dish and gently shake it so the flour evenly coats the sides and bottom. Discard any loose flour and set the dish aside.<\/p>\n

    2. Beat the cream cheese with a wooden spoon in a bowl until the cheese turns into smooth creamy mixture.After the cream cheese is done use a whisk and add one spoon of sour cream into the mixing bowl and whisk in vigorously. Continue beating until the mixture is smooth. Next add one egg yolk at a time and beat till smooth before adding the next egg yolk. Stir in the milk, salt and remaining flour. Again, beat until mixture is smooth.<\/p>\n

    3. Using a large bowl, beat the egg whites with an electric mixer or whisk until they stiffen into peaks. Using a metal spoon fold the whites into the sour cream and egg yolk mixture.<\/p>\n

    4. Pour the mixture into the souffl\u00c3\u00a9 dish. Bake in the the oven for 30-40 minutes until it has risen and the top has turned a golden brown. Before removing the dish, test the souffl\u00c3\u00a9 by sticking a toothpick into the center of it. When the toothpick comes out clean the souffl\u00c3\u00a9 is done.<\/p>\n

    5. Remove souffle and serve immediately.<\/p>\n

    (Optional: the top of the souffl\u00c3\u00a9 may be lightly dusted with confectioner’s sugar just prior to serving.)<\/p>\n

    The souffl\u00c3\u00a9 can be served with a crisp vegetable salad as a different type of entr\u00c3\u00a9e for lunch; or it makes and excellent light supper when served with mixed vegetables and a chilled bottle of white Zinfandel.<\/p>\n

    Tips<\/b><\/p>\n

    1. <\/b>Serve the souffle fresh out of the oven or they will fall.<\/p>\n

    2. Use low fat sour cream in the souffle if you health conscious.<\/p>\n

    3. Whip and fold egg whites carefully, a souffle is no magical feat!<\/p>\n

    So, this is how you make sour creme souffle easily at home. Enjoy your souffle!<\/p>\n\n

    <\/div>","protected":false},"excerpt":{"rendered":"

    This recipe has been taken from an old Romanian dish. Romanian cooking, imprinted with its rustic origins, has been influenced over the centuries by a mix of cultures: Turkish, French and Russian. This cheese and sour cream souffl\u00c3\u00a9 echoes its Slavic orig<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[43],"tags":[],"class_list":["post-978","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/comments?post=978"}],"version-history":[{"count":0,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/978\/revisions"}],"wp:attachment":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/media?parent=978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/categories?post=978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/tags?post=978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}