Cream Cheese Souffle

For the cream cheese souffle, heat oil, sprinkle in flour and sweat. Stir in milk and whisk to make a creamy sauce. Add cream cheese and continue whisking for about 2 minutes.

Season with salt, pepper, a little paprika powder and caraway seeds. Remove from oven and gradually stir in egg yolks. Whip egg whites until stiff and fold in.

Pour the mixture into 4 greased ramekins (or cups) and bake in a preheated oven at 225 degrees Celsius (gas: level 4) for about 15 minutes.

Dust with paprika powder, sprinkle with caraway seeds.

Serve the cream cheese souffle quickly.

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