Cloud Souffle

Serves 1

2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
Freshly ground black pepper
15 g (1/2 oz) unsalted butter

Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.

Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.

Then add the cream. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.

Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

Serve with crusty bread to dip into the yolks and cream.

Source:  Almost Bourdain