Balancing out a good souffle and burnt cheese on top
I have a souffle egg recipe that calls for grated Parmesan cheese on the top. I want to also have the cheese slightly burnt without having the souffle collapse. Is there a way to do this? My ideas: If I use the upper part of the oven, wouldn't that overheat the souffle? Or Should I slowly bake the souffle at a low temperature and then for 60 seconds or so use the upper part of the oven. I don't have a blowtorch, if that's a possibility.
(1)1 Comments
Sorted by latest first Latest Oldest Best
One thing you could try is pre-cooking the Parmesan. Basically, make crisps, like this:
But perhaps a bit darker. Allow them to cool, then crush them or even give them a quick whirr in the food processor. Top your souffle with the cooked cheese crumble instead of uncooked Parmesan.
BTW, that picture is from Giada De Laurentiis' recipe.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.