Part 3/8:
He advises removing the crust with a vegetable peeler and then cutting the bread into cubes, filling the ramekins about one-third with bread. After greasing the ramekins with non-stick spray and adding Parmesan cheese at the bottom, the bread is layered in, topped with the cheese custard mixture.
Building the Cheese Custard
The custard forms the heart of the soufflé, made with eggs and cream. The chef suggests that this recipe is flexible, requiring no precise measurements—just a ratio, like one-third cream to eggs—making it adaptable for different container sizes.