Soufflé

Put it in, eight-minute timer.

Soufflés came out, and it looked like...

You ever have a, you ever have a tire puncture and, like, but it's not big, you just... [laughs] But you know, you know it's there, and you're just like, "Uh, I could probably get this fixed if I drive to a mechanic." I had that same kind of feeling.

Like, if I serve this soufflé fast enough, it's probably gonna be fine.

The Complete Book of Cheeses by Robert Carlton Brown.

Chapter seven, Soufflés, Puffs, and Ramekins.

There isn't much difference between cheese soufflés, puffs, and ramekins.

The English Encyclopedia of Practical Cookery, the oldest, biggest, and best of such works in English, lumps cheese puffs and ramekins together, giving the same recipes for both, although it treats each extensively under its own name when not made with cheese.