Copycat Panera Style Soufflés
A butter puff pastry crust is filled with a rich and airy egg custard flavored with prosciutto, sun dried tomatoes, and two types of cheese.
Equipment
- 1 mixing bowl
- 4 ramekins 5" or 1- 9" pie dish
Ingredients
- 1 puff pastry sheet, store bought defrosted according to package directions
- 3 large eggs or 4 medium eggs
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sun dried tomatoes in oil, drained
- 4 slices prosciutto
- 1 tsp fresh rosemary, chopped
Instructions
- Preheat the oven to 400 degrees. Butter 4 ramekins or 1 9" pie dish and set aside.
- Add the eggs to a bowl and whisk them well. Season with salt and pepper.
- Add the heavy cream and cheeses and mix to combine. Set aside.
- Unroll puff pastry. Cut it into 4 equal sized pieces and place into the prepared puff pastry. Use a fork to prick holes in the bottom of the pastry. This will prevent the bottoms from rising too much.
- Divide the sun dried tomatoes and prosciutto between each ramekin. Top with the egg mixture and sprinkle the rosemary over the top.
- Fold each corner of the puff pastry down to face the center. Rub a little of the egg mixture onto the pastry to create an egg wash.
- Bake for 30-35 minutes.
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