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Adams Reserve, Cheddar Blitz Souffle

Cheddar Blitz Soufflé with Butter Toasted Peacons

  • Serves: 6-8

  • 1 # Adams Reserve Cheddar, grated
  • 1/2 C heavy Cream
  • 1/2 C Sour Cream
  • 1/4 C Sugar
  • 5 eggs
  • 4 T melted butter
  • 1/2 teaspoon Lemon Juice
  • 1/2 C all purpose flour
  • 1/2 teaspoon baking powder

Preheat the oven to 350°. In a stand mixer cream the cheese, cream, sour cream and sugar on medium speed for 1 minute. Add in the eggs, butter and lemon juice and mix on medium till smooth. Gently stir in the flour and baking powder on low speed. Pour into a buttered 9”x13” casserole dish and bake for 45 to 50 minutes, until the center is set and the edges are golden brown.

Butter toasted pecans: melt 4 tablespoons unsalted butter in small pan, mix in 1 teaspoon of honey, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne pepper. Toss with 1 1/2 cups of pecan halves and spread evenly on a cookie sheet. Toast in oven at 350° for 5 minutes. Top the souffle with the nuts.