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This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means "mom" in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►► https://f52.co/34COik1 Also featured in this video Five Two Essential Kitchen Knives: https://f52.co/3xpUgXK Five Two Bamboo Double Sided Cutting Board: https://f52.co/3jCAOPk Five Two Ultimate Apron with Built-In Pot Holders: https://f52.co/3KIB9M9 INGREDIENTS 6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish 1/4 cup finely grated Parmesan cheese 6 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 extra-large eggs (or 6 large ones) 2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch) 3 tablespoons minced chives SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: / food52 Instagram: / food52 Pinterest: / food52 Twitter: / food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.