A super belated post on some pictures that I dug up from the past summer. I attempted a vanilla bean souffle, my dad's new-found favorite dessert.
After comparing several recipes, I finally decided on a recipe by Alan Gillard. As many had fore-warned, the souffle deflated really quickly after being taken out of the oven. And though, I didn't get the tall, risen souffle that I was looking for, the souffle was vanilla infused heaven, taste-wise that is. Whenever I attempt this again, I'll be sure to first of all get more ramekins (hence the eclectic collection seen here ^^;) and aim for a more distinct rise (maybe via a more distinct moat around the edges?).
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