Although most people would agree that souffle is one of the hardest desserts to perfect, I honestly don't find them that daunting. Actually... if you look back at one of my first posts it would appear I am having a momentary mind lapse. Well I have come a long way since I first started my little blog and it is safe to say that I wouldn't burst into tears if I were faced with the challenge of whipping up a souffle on the spot. I personally am not a souffle girl- yes, I am fascinated by them, but I hardly ever order one in a restaurant (S on the other hand is obsessed with them).
This recipe was chosen by Susan of She's Becoming DoughMessTic, and I have to say that I was very disappointed in it. I knew from reading the recipe that it wouldn't suit my tastes, but I really prefer to stick to the exact recipe where possible for TwD. The souffle was much too airy and puffy for my liking. I know some people love how a souffle will just disappear when in the mouth but I much prefer something of more substance. My preference is a souffle made a creme patisserie base... yum!