The edges browned just the way I'd hoped they would and, having NOT folded the egg whites in as fastidiously as I had the previous evening when prepping for the shoot, the souffle baked up perfectly. Hot perfection in a bowl, folks.
Behind the scenes. I've always been intrigued by food photography and food styling and it was a real treat to see what the process of making food pretty for picture-taking involves.
The strange thing sneaking into the frame at the top left is a blowtorch, used to sizzle up these pumpkin creme brûlées. While I can't share with you the final pictures (have to wait until publication next April), I can assure you that they are grand. You'll be licking the page, without shame or remorse.
*Small Measure: Use cloth napkins. They're inherently more absorbent than their paper cousins, definitely more attractive, and don't need to be tossed in the garbage at the end of every feeding session. We keep a large range and use them at every meal. Once they become oil-stained, or have one too many enduring marinara streaks to be guest-worthy, I transition them to the kitchen cloth stash, which, in a similar fashion, I use instead of paper towels. Plus, they give you a polished edge, even if you're slurping up pizza in your jammies.