Easy Pattypan Mini Souffle

Pattypan are less known cousins to pumpkins. They look funny, can grow up to a moderate size, and taste very delicate and slightly sweet when young and small.

Here is a soufflé recipe that is quite simple. In particular it does not involve separating egg yolks from white and beating the latter.

For two small pattypans:

• 1 egg
• 100g cheese (Gruyere, Tilsit, Jura)
• 1 dl cream
• pepper

You will also need some wax paper.

This recipe is only about the pattypans, so you should additionally plan the other parts of your meal.

• Carefully cut off the top part
• Hollow out the pattypan
• Keep the top part for decoration, cutting it thinner if needed
• Steam for approx 2 minutes

• Mix one egg
• Add grinded cheese
• Add cream
• Add some pepper
• Optionally, add some pressed garlic

Pre-heat oven: 180°C / 360°F, middle to slightly low rack position

• Cut a band of wax paper
• Staple it to form a ring
• It must fit into the hole
• Carefully add the filling, not exceeding the top of the pattypan

Bake for approx 45 minutes.

• Meanwhile, cook any other things you have planned.
• Constantly check your oven. The top of the soufflé may not burn. Due to the fact that the heat has to cross the pattypans, it takes a bit longer than for traditional small soufflés. If it is still liquid but brown on top, switch the heating to bottom only.

When the filling is moderately firm (but not hard; must be similar to a soft flan), take out of oven, and carefully remove the wax paper.

Serve with rice or noodles, and anything else you want. Add spices according to your liking.

Bon appétit!