10:36 AM
I make a damn good quiche and so I had to wonder how much different is a cheese soufflé really? From what I could see on the internet, the only major differences is a soufflé has no crust and uses egg whites. Yet it turns out that famed chef Jacques Pepin has had a recipe for cheese soufflé that uses whole eggs and is super easy. You can read it here at 'Why Jacques Pepin's Cheese Soufflé is Genius'.
I had never made a cheese soufflé before and so thought this would be perfect to try, but I need to downsize the recipe (which serves 4) to something for single me. Also, it needed to be keto. So here is my adaptation of the recipe.
Jacques Pepin's cheese soufflé
2 T unsalted butter, plus some to butter the baking dish
1/4 cup finely grated Parmesan cheese
2 T almond flour
6 oz whipping cream
salt and pepper to taste
3 large eggs
1 cup grated Gruyere, although you can try other cheeses
1 T minced chives
Heat the oven to 400F degrees. Butter a small baking/gratin dish. The above amount will be too much for a ramekin. Sprinkle the bottom and sides with half the Parmesan.
In a small saucepan, melt the 2 T of butter and then add the almond flour and whisk together. Cook for under a minute and then pour in the whipping cream and thoroughly whisk it all together. Cook for about 2 minutes and then add your salt and pepper and set it aside to cool to room temperature.
Break the eggs into a mixing bowl and beat well. When the cream mix is room temperature, add it, the eggs, the Gruyere, and the chives all together and mix to combine. Pour into the buttered baking dish, sprinkle the rest of the Parmesan on top, and immediately put in the oven. Bake for 30-40 minutes. The top should be puffed up and well browned. Serve immediately.
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