Maman knows best: Jacques Pépin’s fluffy cheese soufflé

This recipe is the easiest soufflé you’ll find as, unlike traditional French soufflés that call for separating the eggs, this version has you beat them straight into the sauce.

This approach actually comes from famed chef Jacques Pépin’s mother who, as a newly-married 17-year-old, had no idea that eggs in soufflés needed to be separated. So, into the sauce they went! The result is slightly less airy, but arguably even more delicious than the traditional version.

For ingredients and written instructions click here. View the original video here.

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