2C All Purpose Flour**
1 1/4 teaspoons Kosher Salt**
3-6 Tablespoons Sugar**
2-4 Large Eggs, preferably room temperature
1 1/2 Cups Whole Milk
3 Tablespoons unsalted butter, melted**
@ 1 Tablespoon of butter for coating pan
**these mark substitutable ingredients, explained at the end.
1 Large mixing bowl, whisk, spatula, liquid measuring cup, small saute pan for melting butter. I use an enamel cast iron frying pan or my well seasoned cast iron skillet for baking, but you may also bake little ones in the ramekins of your choosing.
1. Preheat oven to 400F
2. Place preferred baking vessel in oven.
3. In a large bowl mix all drys until combined. Create a "well" in center.
4. Melt butter.
5. Crack eggs into measured milk.
6. Pour milk/eggs into center of drys and whisk, from center out, until almost uniformly combined.
7. While just barely whisking the mixture, pour in melted butter and whisk until just combined.
8. Carefully pull hot pan from oven and swirl about a tablespoon of butter in bottom to melt and coat.
9. Pour batter into hot pan, using spatula to get out every last bit.
10. Place in oven, do the dishes, set the table, slice one lemon per person, and sift the confectioner's sugar if you're picky.
11. Depending on how your oven behaves, take a peek at about the 20 minute mark.
The Eggbaby souffle is done when sides are browned and puffed like a trumpet player's cheeks.
Take it from the oven nonchalantly and wait coolly for the oohs and ahhs. Slice in wedges and serve with lemons or your favorite seasonal conserve.
**This recipe is, by far, one of the most malleable recipes I know. I have added to the Eggbaby batter: leftover cooked rice, raw or cooked oats and farro, cornmeal, buckwheat flour, brown sugar, raw sugar, and sea salt from many an ocean. My favorite new addition is browned butter both in the oven pan and in the recipe. On the days I want it jiggly like custard I add more eggs and milk. Sometimes I do something crazy like add a small splash of rose water to the batter.