Making a Hot Sweet Souffle

The foundation of a baked soufflé is a simple white sauce, and sugar and vanilla are the classic flavourings.

The pastry chef’s secret is to bake individual souffles rather than one large one - it is easier to see when they are done, and they are less likely to collapse. Here are two other professional techniques.

For straight-sided soufflés, run thumb around inside of rim.

To ensure soufflés rise evenly, brush inside ramekins with softened butter, working brush from bottom upwards. Chill until set, then repeat. Half fill ramekin with caster sugar and rotate so the sugar coats the inside, allowing excess sugar to fall into the next ramekin to be coated.