Jacques Pépin took from this that it was okay to break tradition and carried the method on in his own cheese souffle recipe. As he explains -- "it work[s], certainly differently than a regular ...

10. Once cooked, allow to cool slightly then remove from the ramekins and place the souffles into a shallow ovenproof baking dish. 11. Sprinkle 10g grated cheese and 1 tbsp cream over each ...

To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes ...