Here is a soufflé recipe that is quite simple. In particular it does not involve separating egg yolks from white and beating the latter.
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Signing UpStep 1: Gather Ingredients
- 1 egg
- 100g cheese (Gruyere, Tilsit, Jura)
- 1 dl cream
- pepper
This recipe is only about the pattypans, so you should additionally plan the other parts of your meal.









































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If you use beaten egg whites, it could grow much higher than on the photo. With the paper you'd get a nice cylinder.
I've only seen the micro ones as preserves in oil, stuffed with goat cheese or philadelphia-like cream cheese. I just love them too. But I think the size would make them very critical to host a soufflé, as well as to get baked properly.