The first time I had a Souffle was during lunch with my boss at the Les Amis French restaurant. That was like ten years ago. After that first time, I had the opportunity to lunch there a couple more times and each time, I would ask for the same souffle that was served with a light vanilla sauce.
I have heard alot of 'horror' stories about how intimidaing it can be to make one, the main setback being the souffle doesn't rise or collapsing the moment it leaves the oven.
Yesterday, I had the chance to learn how to make this from Chef Daniel Tay, the owner of Bakerzin, a very popular patisserie here in Singapore. After seeing how easy it was to make one, I plucked up enough courage to do it myself today.
What a sophisticated dessert? All with just 1 egg, 1 tablespoon each of sugar and Kahlua and a perfectly straight sided cup. What could be simpler and easier?