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.