Cream Cheese Souffle

Melt the fat, sprinkle with flour and sweat out. Stir in milk, being careful not to form lumps. Mix in cream cheese and continue beating for 2 min. Season with salt, pepper, a tiny bit of paprika powder and caraway seeds. Remove from heat. Gradually mix in the yolks. Beat egg whites until stiff, stir in. Fill the mixture into 4 greased ramekins (or cups) and bake in a heated oven at 225 °C (gas: level 4) for 15 minutes. Dust with paprika powder, sprinkle with caraway seeds. Serve immediately.

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