Calendula Souffle Recipe

Name: Calendula Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon butter, softened; 2 tablespoons parmesan cheese, grated; 6 eggs; ½ cup half-and-half cream; ¼ cup parmesan cheese, grated; 1 teaspoon prepared mustard; ½ teaspoon salt; ⅛ teaspoon cayenne pepper; 1 dash nutmeg; 12 lb sharp cheddar cheese, cut into small pieces; 10 ounces cream cheese, cut into small pieces; ½ cup calendula flowers

Servings: persons

1 tablespoon butter, softened
2 tablespoons parmesan cheese, grated
6 eggs
½ cup half-and-half cream
¼ cup parmesan cheese, grated
1 teaspoon prepared mustard
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 dash nutmeg
12 lb sharp cheddar cheese, cut into small pieces
10 ounces cream cheese, cut into small pieces
½ cup calendula flowers

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, softened, 2 tablespoons parmesan cheese, grated, 6 eggs, ½ cup half-and-half cream, and more.

Yes, Calendula Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Calendula Souffle

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