Maman's cheese soufflé from Food52 by Jacques Pépin

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Notes about this recipe

  • damazinah on April 04, 2021

    Really good souffle & so easy to make. For some reason, a layer of thick cheesy sauce ended up on the bottom below the perfectly cooked souffle, kinda like the way pudding cakes produce a pudding layer.

  • Rinshin on March 25, 2021

    This time added smoked haddock and cooked spinach to the mixture and it was wonderful with the aroma of cheese and smokiness from fish. Great way to use fish.

  • Rinshin on December 05, 2020

    Outstanding recipe! Excellent taste and simple to make. I’ve made traditional soufflés number of times in the past but it was time consuming so I have not made them in over 10 years. This was a cinch to make. I lined the bottom with quick sauté of spinach which was well squeezed per listening to the video. My soufflé took about 50 minutes at 400 F and it was perfectly puffed to perfection with amazing flavor and aroma. I will now be making soufflés (this one) more often. Photo added

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