I am having some gurlfrendz over for brunch on Sunday. Primarily my goal is to show them that a restaurant brunch is usually a total ripoff and that one is much more likely to produce spectacular results in one's own kitchen, with minimum investment. One of the guests is on Atkins currently, so no croissants for her - instead, I figured I'd make a soufflé.
In my experience, soufflé always works well, because people are so easily impressed by the billowy golden puff. However, I have always made individual-sized soufflés in ramekins (the recipe specified this), which I can't do this time (not enough MATCHING ramekins - well, what can I say, I am so Martha that way...). I guess I could just use the same recipe and NOT divide the batter into individual ramekins... but should I decrease the oven temperature? Won't it burn on the outside? Will it cook through?
Anyway, if you have a great (goat?) cheese soufflé recipe you'd like to share, I'd appreciate it.
Below is a link to an excellent, fast and totally foolproof recipe for an apple clafouti (very seasonal) which I'd posted here before, but it's so great that I'll do it again.