Souffle is truly a baking marvel - to watch the little ramekin filled batter rise above it's capacity in a completely neat upward manner is trully amazing to me. Souffles are served hot. The end result is suppose to be a moist (not dry) center that is not too sweet in flavor. When I dug into one of them, my reaction was just of a meh..maybe I had higher expectations or maybe I wanted it to be more sweeter. In any case, it's worth making it over again for its looks and the Pumpkin Souffle recipe in the latest Gourmet issue looks quite mouth watering...yumm!