Cheese Souffle with Japanese Panko Crust
Japanese panko(bread crumbs) is not only for fry! You can use it for sweets too.
This panko crust is very easy to make!
You need just 3 ingredients each for the crust and cheese souffle. Simple is the best:p
90g Japanese Panko
50g Butter (room temperature)
Place all the ingredients in a Ziploc. Mix well.
Push the mixture into a cake mold.
Bake at 320F for about 15mins.
150g Creme Cheese (room temp)
Mix creme cheese and egg yolks.
Make meringue with egg whites and sugar.
<some tips to make meringue>
Use cold egg whites
Put a hint of salt in egg whites before you start whisking.
Whisk egg whites slowly until it gets smooth.
Add 1/3 of sugar and whisk fast.
Add another 1/3 of sugar and keep whisking.
Add the rest of sugar and whisk again.
Mix meringue and creme cheese mixture.
Pour into the crust.
Bake at 320F for about 30-40mins.