How to make yummy sour cream souffle

This recipe has been taken from an old Romanian dish. Romanian cooking, imprinted with its rustic origins, has been influenced over the centuries by a mix of cultures: Turkish, French and Russian. This cheese and sour cream soufflé echoes its Slavic origins. It’s a very easy meal to prepare and takes less than 1 hour to have ready.

Complexity level: Easy

Time taken: 35-40 minutes


  1. 1 tablespoon softened butter
  2. 3 teaspoons flour
  3. 8 ounces cream cheese
  4. 3/8 cup sour cream
  5. 3 egg yolks
  6. 3/8 cup of milk
  7. 1/2 teaspoon of salt
  8. 4 egg whites


1. Preheat your oven to 375 degrees. Using fingers or a pastry brush, grease the sides and bottom of a 7-inch soufflé dish with the softened butter. Sprinkle about 1 teaspoon of the flour into the dish and gently shake it so the flour evenly coats the sides and bottom. Discard any loose flour and set the dish aside.

2. Beat the cream cheese with a wooden spoon in a bowl until the cheese turns into smooth creamy mixture.After the cream cheese is done use a whisk and add one spoon of sour cream into the mixing bowl and whisk in vigorously. Continue beating until the mixture is smooth. Next add one egg yolk at a time and beat till smooth before adding the next egg yolk. Stir in the milk, salt and remaining flour. Again, beat until mixture is smooth.

3. Using a large bowl, beat the egg whites with an electric mixer or whisk until they stiffen into peaks. Using a metal spoon fold the whites into the sour cream and egg yolk mixture.

4. Pour the mixture into the soufflé dish. Bake in the the oven for 30-40 minutes until it has risen and the top has turned a golden brown. Before removing the dish, test the soufflé by sticking a toothpick into the center of it. When the toothpick comes out clean the soufflé is done.

5. Remove souffle and serve immediately.

(Optional: the top of the soufflé may be lightly dusted with confectioner’s sugar just prior to serving.)

The soufflé can be served with a crisp vegetable salad as a different type of entrée for lunch; or it makes and excellent light supper when served with mixed vegetables and a chilled bottle of white Zinfandel.


1. Serve the souffle fresh out of the oven or they will fall.

2. Use low fat sour cream in the souffle if you health conscious.

3. Whip and fold egg whites carefully, a souffle is no magical feat!

So, this is how you make sour creme souffle easily at home. Enjoy your souffle!

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