They say a soufflé waits for no one. Indeed, most fall within moments of being pulled out of the oven. But that doesn’t mean you have to rush. Because truth is, soufflés taste just as good, if not better, once they’re deflated. They’re denser and richer, yet still light, making for a great finale to a rich meal. And what could be more impressive on Valentine’s Day than a soufflé for your sweetie? Here are a few tips:
- Let eggs stand at room temperature for an hour or two. They’ll beat up to a higher volume.
- Don’t fret about not having a proper soufflé dish. We made ours in a variety of ramekins and baking dishes—even microwave-proof coffee cups. The important thing is to fill the dish three-quarters full.
- Sprinkle insides of dish with granulated sugar; it provides a nice crunch to contrast with the creamy soufflés.
- Make sure the bowl is dry for beating the egg whites.
- Don’t worry if there are streaks of white in the soufflé mixture. Overfolding will deflate the soufflé.
By Tracy Ceurvels, a food writer in New York City.