Ah, the soufflé. This one was vanilla, and absolutely delicious. Though I generally don’t like eggy dishes, I found that this addicting little dessert was not slimy or egg-tasting in the least. The soufflé was cooked enough that it retained its whipped, almost custard-like interior while keeping the slightly caramelized exterior shell. Unfortunately I didn’t get a picture of the first one, that stayed risen far above the rim of the ramekin, in all its glory, long after leaving the oven. Almost immediately after I set the masterpiece on the table, it wound up looking like this:
The second one, the one pictured above, was a little less lucky, and by the time I thought to take a picture of it, it had deflated, for the most part.
Beating the eggs without a stand mixer is a workout, to say the least. I do have a stand mixer, fully functional in bright sky blue, but unfortunately, my dislike for cleaning it usually trumps my dislike for upper-arm exercises.
