The idea for a soufflé pudding— a sunken soufflé, unmolded and reheated in a puddle of cream—came from the late, great Richard Olney, a cookbook author and a superb cook. These have a delicate chive flavor, but you could also use thyme, summer savory, or basil. Soufflé puddings are a perfect appetizer or side dish for entertaining, as they can be made a day ahead and reheated just before serving.
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A hot-water bath bakes the soufflés evenly. They’re done when they’re puffed, set, and golden brown.
The soufflés deflate as they sit, which is fine. Once they’ve cooled, slide a knife around the edge of each ramekin to loosen the soufflé.
Just before serving, pour on a little heavy cream and bake just long enough to let the puffings puff slightly again.
Make Ahead Tips
After the first baking, soufflés can be unmolded and arranged in their gratin dish(es) one day in advance; cover lightly with plastic wrap and refrigerate. Pour the heavy cream over the puddings and bake them the second time just before serving.
Fabulous as a make-ahead dish. I don't even use the water bath method. They bake up just fine without it, and reheat very well the next day.
Everyone loved these. I made them the day before and reheated as directed.
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