Part 5/8:
Once the cheese and vegetable mixture is ready, it's incorporated into the eggs and cream, after which the mixture is blended with an immersion blender for smoothness. The key is tempering the eggs by gradually adding the hot custard, preventing curdling.
The mixture is then poured over the bread in the ramekins, ensuring the bread is fully submerged and the ramekins are filled close to the rim. The chef emphasizes patience: allowing the bread to fully soak ensures the soufflé will achieve its ideal texture.