1 tbsp. butter, softened
6 eggs
1/2 c. heavy cream, evaporated milk or regular milk
1/4 c. grated Parmesan cheese
1/2 tsp. prepared mustard
Pepper to taste
1/2 lb. cheddar cheese
11 oz. cream cheese

Butter a 5 cup souffle dish, or 5-6 individual baking cups.

Place eggs, cream, Parmesan cheese, mustard, and pepper in a blender, whirl until smooth. Cut cheddar cheese and cream cheese into pieces. Add one at a time while machine is running. When all cheese is added, blend at high speed additional 5 seconds. Pour into prepared dish.

Bake for 45 minutes at 350 degrees. For a soft, liquid center, for 50 minutes for a firmer souffle. Bake individual dishes 15-20 minutes. Top with be golden brown and slightly cracked. Serve immediately. 6 servings.