Ah, the soufflé, what a classic and luxurious French dessert. Well, full disclaimer, I don’t think I’ve ever actually had a dessert soufflé, but I’m positive I’ve had at least one of the infinite variations to this sweet or savory treat. Soufflé’s are baked dishes made with a base of egg yolk folded with beaten egg whites, which expand in the oven and puff over the edge of the dish. They can be served individually (which is how they are done as desserts) or in a big dish (which is a more common way to find the savory version). After the eggs are whipped and combined with sugar, they are carefully combined into the base mixture, then baked. While baking, the air bubbles from the whipped egg whites expand causing them to poof up, in fact, that is where the name comes from. In French, the verb souffler means to blow or to puff, exactly like the soufflé does in the oven. Although they are quite impressive when done properly, they are a little finicky and will not rise if overmixed, and,