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Calendula Souffle

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  • 1 tb Butter
  • 2 tb Parmesan cheese
  • 6 Eggs
  • 1/2 c Half and half (that's half milk; half cream for the non-Americans)
  • 1/4 c Grated Parmesan
  • 1 ts Prepared mustard
  • 1/2 ts Salt
  • 1/2 ts Cayenne
  • 1 ds Nutmeg
  • 1/2 lb Sharp Cheddar; cut into small pieces
  • 10 oz Cream cheese; cut into small pieces
  • 1/2 c Calendula petals


From: (Stephanie da Silva)
Date: Sat, 22 Apr 1995 11:28:04 GMT Spread butter inside a 5 cup souffle dish. Sprinkle with the 2 tablespoons Parmesan.
Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne and nutmeg in a blender until smooth. While motor is still running, add Cheddar piece by piece, then the cream cheese. Pour into prepared dish and stir in calendula petals.
Bake for 45 to 50 minutes at 375F, or until top is golden brown and slightly cracked. Serve immediately, garnishing with more calendula blossoms.
From archives. Downloaded from Glen's MM Recipe Archive,