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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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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