Ballooned, fragrant, and crowned with a bronzed and delicately crisped top, a cheese soufflé is a dramatic first course. Its dual consistency of rich creaminess and light airiness seems to defy the laws of physics, and cooks who can pull off this apparent contradiction are admired for their prowess.
But peek behind the curtain, and you’ll see that most soufflés are actually pretty easy to whip up. And the recipe I’m sharing here, for single-serving soufflés that are baked only halfway, unmolded, refrigerated for hours
