To "heighten" the effect of this soufflé, use a 1 1/2-quart soufflé dish, allowing the soufflé to puff for presentation.
Oxmoor House MAY 2004
Brush a 1 1/2- or 2-quart soufflé dish with 2 tablespoons butter; dust with 1/2 cup breadcrumbs.
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.
Beat cream cheese at medium speed with an electric mixer until creamy. Add yolks, beating well. Add garlic mixture; beat well.
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 160°, whisking constantly.
Transfer yolk mixture to a large bowl; gently fold in remaining 2 cups breadcrumbs.
Beat egg whites at high speed with an electric mixer until soft peaks form; gently fold into yolk mixture.
Pour egg mixture into prepared dish. Bake at 350° for 30 to 35 minutes or until puffed and golden. Serve immediately.
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