Mark Carter. Thank you FFwD'ers!
Timing is of the essence with the soufflé, but it really doesn't deserve its experts-only reputation. I was, however, afraid that I had cooked the béchamel too long, because it was quite thick and looked as if I was whisking a set custard when I started with the egg yolks. But, a dollop of cream, and the no-turning-back commitment of inviting two friends over for cheese soufflé lunch "At 1:00 PM", kept me bravely driving forward with Dorie's instructions. Once I added the half pound of shredded Gruyère, I knew things were going to be ok, because, well, Gruyère. I folded the egg whites into the questionably firm, cheesy base, popped it into the oven, distracted myself for 45 minutes, then let out a happy and excited "ooo!" when I opened the oven and saw...A Soufflé! It was no beauty, didn't rise above the rim of my probably too large dish, but it was puffed, stood for its quick photo (below) and was an absolutely delicious way to spend a rainy Friday lunch.