According to Jacques Pépin’s, cheese soufflé doesn't have to be intimidating to make.
But you may have missed the very simplest way it can fit into your life.
, when his mother was newly married at seventeen, she made her first soufflés without separating and whipping the eggs, thereby discovering. The eggs still rise, a golden dome still forms, your spoon still slides into airy custard, again and again. It isn't quite as cloud-like, but some might argue it's even better.
instead of the traditional high-sided ramekin, for more crusty surface area, so everyone can have a little of the best part.But you can also divvy this out into individual molds, and, in one version he shared with the, you can customize them. Add in whatever toppings you like—he’s layered in wilted Swiss chard or fresh corn and chile; his daughter Claudine has added cooked zucchini or cauliflower and cut back on the cheese .
A green salad and a bottle of white wine are all you need—you have the grand soufflé and the storytelling covered.
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