One of the things I’ve learned over the years about food is that often, the recipes that have a reputation for being fussy are anything but. Souffles are a great example of this. Think of all the times you’ve seen a cook depicted making a souffle that failed to rise, or had fallen because of a loud sound. Why would the average cook want to waste time and ingredients on something that temperamental?
Honestly, I’ve had more trouble with brownies and biscuits before, but I’ll chalk it up to approaching a common recipe with little or no thought and then blowing it when I least expected to. The fussy reputation of a souffle keeps me in line, and so I pay attention when I’m making one.
If you’ve never tried one, you should. They’re perfect for a light meal on a weeknight because you will nearly always have everything you need on hand: eggs, milk, a bit of flour, and whatever you’d like to flavor it with. If you’re like me, your cheese drawer is always in need of attention and the combinations are just about limitless.
Just remember — it’s all about the size of the dish.