A few nights ago, we were invited to our good friend’s house for a late night snack.  We were privileged to sample (actually to witness) the results of their dedicated efforts of creating the perfect souffle.  Inspired by their recent souffle experiences (ie. Ici Bistro), they set out on a quest to master this dessert: determining the perfect custard mix (when we arrived, the custard was sitting outside to cool to the perfect temperature); the ideal baking time (and temperature); consistency; texture and taste.  After sampling this masterpiece, I think they succeeded.