Wednesday, November 17, 2010

Oatmeal Soufflé

I can’t believe I haven’t posted this recipe here yet. Patricia had seen oatmeal soufflé mentioned in a food network magazine and insisted I make a version while they were here one weekend. I obliged and it was really good. A little fussy and takes a little while to throw together, but we enjoy it. The original recipe comes from here:

But my version is this:

Preheat oven to 325 and grease a large high-sided casserole dish.

Bring to a simmer in a pot on the stove:

2 cups milk

1/2 stick butter

1 tsp cinnamon

1/2 tsp salt

1/4 cup brown sugar/demerara sugar

Once it is simmering add in:

1 1/2 cups old fashioned oats

and simmer for 5 minutes.

Meanwhile, separate 6 eggs.

Whip the egg whites until peaks form but still moist.

Beat the yolks until thick and lighter.

When oatmeal is done, mix in 4 ounces of cream cheese (the whipped works well for me) and the egg yolks until combined. Then, gently fold in the egg whites 1/3 of the mixture at a time. Pour into casserole dish, sprinkle with more cinnamon and brown sugar (optional). Bake for 35-40 minutes. Enjoy with cream or milk if you want!

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