Calendula Souffle

Name: Calendula Souffle
Ingredients: 1 tablespoon butter, softened; 2 tablespoons parmesan cheese, grated; 6 eggs; 12 cup half-and-half cream; 14 cup parmesan cheese, grated; 1 teaspoon prepared mustard; 12 teaspoon salt; 18 teaspoon cayenne pepper; 1 dash nutmeg; 12 lb sharp cheddar cheese, cut into small pieces; 10 ounces cream cheese, cut into small pieces; 12 cup calendula flowers

12 ingredients

12 steps

Ingredients

1 tablespoon butter, softened
2 tablespoons parmesan cheese, grated
6 eggs
12 cup half-and-half cream
14 cup parmesan cheese, grated
1 teaspoon prepared mustard
12 teaspoon salt
18 teaspoon cayenne pepper
1 dash nutmeg
12 lb sharp cheddar cheese, cut into small pieces
10 ounces cream cheese, cut into small pieces
12 cup calendula flowers

Directions

1

Preheat oven to 375F
2

Spread butter inside a 5-cup souffle dish or other deep baking dish.
3

Sprinkle with the 2 tbsp parmesan cheese.
4

Place eggs in a blender and add remaining Parmesan cheese, the half-and-half, mustard, salt, pepper and nutmeg.
5

Process till smooth.
6

Add Cheddar cheese piece by piece, while motor is running.
7

Add cream cheese and process for 5 seconds.
8

Stir in calendula petals.
9

Pour souffle mixture into prepared dish.
10

Bake for 45 to 50 minutes
11

Tops should be golden brown and slightly cracked; don't over bake.
12

Serve immediately, garnishing with whole calendula flowers.