Jacques Pepin's Maman's Cheese Souffle. First time making a souffle without separating eggs. I was

[curious1]

happy with the outcome. It did have more of a wet texture than the conventional soufflé and that may have been on me. I used more like 8 than 6 ounces of cheese and may not have cooled the béchamel long enough as the cheese quickly melted when it was added. I was surprised at the amount of oven-rise.http://www.foodnetwork.com/recipes/mamans-cheese-souffle-recipe.html

 

[angak1]

I will be trying this method!

 

[curious1]

His daughter, Claudine, has a version with cauliflower that looks interesting.

I see she uses a soufflé dish.

http://www.foodandwine.com/recipes/cauliflower-and-gruyere-souffle

 

[angak1]

wonderful! saved.