It’s hard to think of a soufflé, that loftiest of desserts, as a homely pudding. But what is a soufflé, but a pudding lightened with beaten egg whites and baked until inflated to momentary glory?
Soufflés have been made for centuries. Antonin Carême gave detailed instructions for dozens of dessert soufflés, many thickened with ground rice. He also spins wild variations on the basic theme: mocha, hazel