Name: Zucchini Pudding Souffle (Pudding Soufflé aux Courgettes)
Yield: Servings: 4
Cuisine: French
Ingredients: Salt, pepper, pinch cayenne; ⅔ cup tomato purée (drained canned tomatoes or, in season, fresh tomatoes, stewed with a pinch of herbs, salt, a pinch of sugar, until thick, put through a sieve—don’t use tomato paste); 1 cup heavy cream; Salt, pepper; 3 tablespoons flour; ½ cup freshly grated Parmesan, Gruyère, or a mixture; 3 eggs, separated; ¾ cup milk; 1 pound small, firm zucchini; Salt; 2 tablespoons butter; Butter (for the mold)

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The traditional soufflé, raced from oven to table with, its lovely golden head bobbing precariously, is a pretty sight and may have evinced more gasps of admiration than any other single bit of culinary theater. Even served rapidly by an accomplished maître d’hôtel, it has already collapsed into an indefinable ectoplasmic stuff before the tines of one’s fork can reach it (the uncooked heart of the matter, it is said, serves as the sauce).

A pudding soufflé and, in particular, one th