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No, a souffle isn’t ‘too fancy’ for dinner (if you do it the easy way)

“Even when they are not billed as such, the “food-fast” recipes of Jacques Pepin are sure bets for a no-fuss meal. Here, he uses a minimum of ingredients to create an informal kind of souffle. No sauce base to cook and no beaten egg whites to fold in. A blender does the work.”

A great thing about this corn souffle recipe is that it allows you to customize the portion size. Once all the ingredients are assembled (and the blender has done its work), just pour into individually-sized ramekins.

The recipe is adapted from Jacques’ popular cookbook “Heart & Soul in the Kitchen.” See the whole recipe here.

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