Calendula Souffle

• 1 tablespoon butter, softened
• 2 tablespoons parmesan cheese, grated
• 6 eggs
• 12 cup half-and-half cream
• 14 cup parmesan cheese, grated
• 1 teaspoon prepared mustard
• 12 teaspoon salt
• 18 teaspoon cayenne pepper
• 1 dash nutmeg
• 12 lb sharp cheddar cheese, cut into small pieces
• 10 ounces cream cheese, cut into small pieces
• 12 cup calendula flowers

1. Preheat oven to 375F
2. Spread butter inside a 5-cup souffle dish or other deep baking dish.
3. Sprinkle with the 2 tbsp parmesan cheese.
4. Place eggs in a blender and add remaining Parmesan cheese, the half-and-half, mustard, salt, pepper and nutmeg.
5. Process till smooth.
6. Add Cheddar cheese piece by piece, while motor is running.
7. Add cream cheese and process for 5 seconds.
8. Stir in calendula petals.
9. Pour souffle mixture into prepared dish.
10. Bake for 45 to 50 minutes
11. Tops should be golden brown and slightly cracked; don't over bake.
12. Serve immediately, garnishing with whole calendula flowers.

butter, parmesan cheese, eggs, cream, parmesan cheese, mustard, salt, cayenne pepper, nutmeg, cheddar cheese, cream cheese, calendula flowers

Taken from www.food.com/recipe/calendula-souffle-248446 (may not work)