Herb And Garlic Dressing Soufflé

1. 1

   Brush a 1 1/2- or 2-quart souffle dish with 2 tablespoons butter; dust with 1/2 cup breadcrumbs.

2. 2

   Melt remaining 1 tablespoon butter in a small skillet over medium-high heat. Add garlic and shallots; cook 2 minutes or until tender. Stir in parsley and next 6 ingredients.

3. 3

   Beat cream cheese at medium speed with an electric mixer until creamy. Add yolks, beating well. Add garlic mixture; beat well.

4. 4

   Heat milk in a large heavy saucepan over medium heat until tiny bubbles begin to appear around edges of pan. Gradually whisk about one-fourth of hot milk into yolk mixture; add to remaining hot milk. Cook over medium heat 4 minutes or until thickened and thermometer registers 160u00b0, whisking constantly.

5. 5

   Transfer yolk mixture to a large bowl; gently fold in remaining 2 cups breadcrumbs.

6. 6

   Beat egg whites at high speed with an electric mixer until soft peaks form; gently fold into yolk mixture.

7. 7

   Pour egg mixture into prepared dish. Bake at 350u00b0 for 30 to 35 minutes or until puffed and golden. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.