Pattypan are less known cousins to pumpkins. They look funny, can grow up to a moderate size, and taste very delicate and slightly sweet when young and small.
Here is a souffl recipe that is quite simple. In particular it does not involve separating egg yolks from white and beating the latter.
Step 1: Gather Ingredients
For two small pattypans:
100g cheese (Gruyere, Tilsit, Jura)
1 dl cream
You will also need some wax paper.
This recipe is only about the pattypans, so you should additionally plan the other parts of your meal.
Step 2: Prep the Pattypans
Carefully cut off the top part
Hollow out the pattypan
Keep the top part for decoration, cutting it thinner if needed
Steam for approx 2 minutes
Step 3: Make the Filling
Mix one egg
Add grinded cheese
Add some pepper
Optionally, add some pressed garlic
Step 4: Bake
Pre-heat oven: 180°C / 360°F, middle to slightly low rack position
Cut a band of wax paper
Staple it to form a ring
It must fit into the hole
Carefully add the filling, not exceeding the top of the pattypan
Bake for approx 45 minutes.
Meanwhile, cook any other things you have planned.
Constantly check your oven. The top of the souffl may not burn. Due to the fact that the heat has to cross the pattypans, it takes a bit longer than for traditional small souffl s. If it is still liquid but brown on top, switch the heating to bottom only.
When the filling is moderately firm (but not hard; must be similar to a soft flan), take out of oven, and carefully remove the wax paper.
Step 5: Serve
Serve with rice or noodles, and anything else you want. Add spices according to your liking.
Bon app tit!