Soufflés don’t play the middle ground very well: they’re either good or bad. Your success as creator hinges on the height of the rise (assuming it rises), the fluffiness of that rise, the doneness of the middle, and your ability to feed your guests before the inevitable collapse.
With the quaint recipe for one in Judith Jones’ new book, The Pleasures of Cooking for One, you not only evade the perilous task of making a souffle for 6 or 8, you can also make it tonight. Really. Just for yourself. And probably from scraps of cheese that you already have sitting around, just waiting to be grated and melted. Here, some tips from The Cheesemonger.