New answers tagged souffle
One thing you could try is pre-cooking the Parmesan. Basically, make crisps, like this: But perhaps a bit darker. Allow them to cool, then crush them or even give them a quick whirr in the food processor. Top your souffle with the cooked cheese crumble instead of uncooked Parmesan. BTW, that picture is from Giada De Laurentiis' recipe.
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