2 to 2 ½ quart soufflé baking dish, 7 ½-8 inch diameter
I used duck eggs for this recipe; the yolks are substantially larger than chicken eggs and very rich!
I was admittedly heavy-handed with the sugar; could not find my fine sieve and worried the soufflé would fall during its brief sojourn out of the oven!
The taste of this soufflé is rich and delicious. Though airy, one does not need a large portion to feel satisfied. I served mine with red and golden raspberries that I picked this summer and froze for a special occasion, and a glass of Cava (Spanish sparkling wine) at the recommendation of our local Sommelier.
I do suspect the soufflé would have a better rise at sea level (I’m at 5,500 ft). Mine in the end rose about an inch over the top of the dish. It was beautiful and the taste is unparalleled.
i didn read through the recipe but your pre recipe jingle was really nice…”read it as you go it fly by the seat of my pants”… hahaha. so funny. happy new year. if u know wht i'm going thru now it'll fetch me another award from you….got to make a post tomorrow, feeling lazy
Probably the wrong thing to comment on, but I LOVE your raindow spatula thingy…Where did you get that?
I really want one! It looks fantastic! Julia would be proud of you 🙂
Boulder Locavore says
Thank you all for your comments! I'm glad I finally 'conquered the beast' and ticked this off my list. In the end it was not as scary as I'd thought and was truly delicious.
My Taste Heaven, Rosemary, Lea Ann, adventuresomekitchen, briarrose, Angie, Janis, Suzita, Biren, Ping: Thank you for spending part of this last day of 2010 with me! Hoping you'll come visit again soon! Happy evening and start to the new year to you (don't forget the Hoppin' John first thing!). Toni (BL)