See, we aren't always perfect

I have the worst luck.  Sort of.

I've made a souffle once.  It came out awesome.  I mean, it was unbelievable.  Especially for someone who hates working with eggs and who never made a souffle before.

I was thrilled beyond belief.

I mean, go look at those souffles.  Really, go look.  I'll wait here.

Back?

So, the second time, they were still good.  Maybe not quite as good as the first, but still good.

It was time to try something different.  And this is where my worst luck comes into play.  The first time I do something I've never done before?  Comes out great.  But I'm never able to quite reproduce that first time masterpiece.  Happened with Amazing Chicken too. 

I think you can see where I'm going with this.

I thought it was time to make a sweet souffle, as opposed to a savory.  Especially when I saw the yogurt cheesecake souffles on Baking Bites. 

Greek yogurt?  Vanilla flavor?  Awesome.

Let's go to the recipe, then we'll talk.

Ingredients

• 1 cup greek style yogurt
• 3 large egg yolks
• 3 large egg white (room temp)
• 3 T all-purpose flour
• 1/8 t salt
• 1 t vanilla extract
• 1/8 t cream of tartar
• 1/4 c sugar
• butter
• 6 ramekins and a baking sheet

Well, local wise, not so great.  Salt, vanilla extract and sugar aren't exactly local here in the Pacific NW.  And until I read this, I had no idea where cream of tartar came from and I still don't know where I could buy local versions of it.  You'd think up here in wine country, wineries would just package it.  I mean, wineries have devoted followings generally, wouldn't people be more willing to shell out extra money for Stag's Leap Cream of Tartar?  Annnnnyways.

1. Preheat the oven to 375F
2. Butter the ramekins relatively liberally.  Put a couple dashes of sugar into each ramekin and give them a shake to spread the sugar around the interior.  Throw the ramekins on a cookie sheet.
3. Whisk the yogurt, egg yolks, flour, salt and vanilla extract together in a bowl.
4. In a different bowl, beat the egg whites and cream of tartar until it's foamy and then slowly pour in the sugar and beat to the soft peak stage.
5. Gently fold in a third of the mixture from step 2.  Once the egg whites are fully incorporated, fold in another third (which would also be considered half of the remaining).  And then, fold in the rest of the egg white mixture.
6. Divide the mixture amongst the ramekins, about a half cup into each.
7. Bake until risen and lightly browned on the edges, about 15 minutes.

That picture up there? 

That's the end product, coming out of the oven.

Were they tasty?  Hell yes.

Did they rise?  Hell no.

My theory is that I screwed up by trying to third the recipe.  I mean, it's just two of us, and souffles aren't exactly a leftover ready dish.  I had planned on making this for our parents this past weekend, unfortunately, things just didn't work out (ok, apparently our parents have stopped feasting on actual food and now subsist merely on the suggestion of food).  Someday, we'll have a dinner party with two other couples (or, at the very least, four other people) and I'll try this again.

After all, I can't fail every time, right?