I was eager to make this week’s recipe because I’ve never made souffles before. But, I guess my expectations were too high because I wasn’t wowed by it. It’s my own fault for thinking a mini-souffle would be something more spectacular than a light and airy egg cup. Don’t get me wrong: the dish itself was very tasty. But, it’s a light and airy egg cup. I thought any recipe finicky enough to have people “be quiet” and “walk on tiptoes” by the oven to prevent deflation would produce some grandiose meal event.
Nevertheless, I will make these again and vary the mix-ins. (I think these would taste great with bleu cheese.) I halved the recipe this time around hoping to make enough to fill three mini ramekins. However, I ended up having enough for five! At some point I should try and make the normal-sized version instead of the minis. Maybe then the look of the large, light and airy egg cup will be more impressive to me.
And, my mini souffles did have nice round tops as they were coming out of the oven, but I was so picky during my photographing that my mini souffles began to deflate on me. Oh, well!
To see how others fared with their cheese souffles, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.