Nevertheless, this recipe was a cinch, as I adapted it from one formulated by Jim Tuttle of Mount Historic Inn via Steamy Kitchen. The only change I made to the recipe was the kind of cheese. Instead of cheddar, I chose a gouda made by my favorite raw milk dairy down the road. DELISH!
This recipe is easy - even fool-proof! Enjoy!
1 Tbsp. soft butter
4 oz. grated cheddar cheese
7 large eggs
4 oz. sour cream
1/3 c. whole milk
2 tsp. minced fresh thyme leaves
generous grating of fresh nutmeg
pinch cayenne pepper
1/2 tsp. salt
Preheat oven to 350 degrees F. Coat the bottom and sides of a small souffle dish with the softened butter. Sprinkle the cheese in the bottom of the dish.
Add remaining ingredients to the bowl of a blender. Blend for 30 seconds, then pour egg mixture into the souffle dish. Bake for 55-60 minutes or until the souffle is golden brown and puffy. (Watch out! The souffle will begin to fall about 45 seconds after taking it from the oven - Bon Apetit!)