| Mix eggs, cream, sugar and rind in electric blended until smooth. Cut cream cheese into pieces and add to container with coconut. Blend at high speed for 10 seconds. Pour into buttered 1-qt. casserole or soufflé dish. Bake at 375° for 50 minutes. Serve immediately. Makes 6-8 servings. Note: Blended mixture can be chilled up to 2-1/2 hours in casserole before baking; increase baking time to 1 hour. HOT CHOCOLATE SOUFFLE Prepare as directed above, eliminating orange rind and substituting 1 pkg. (4 oz.) Baker's German sweet chocolate, melted, for the flaked coconut. |
