To Bake the Soufflé

Put an oven rack about 6 inches from the floor of the oven and preheat the oven to 400 degrees. Place the soufflé in the center of the rack and bake 10 minutes. Increase the heat to 425 degrees. Bake about 15 minutes. Do not peek, except through the glass door, but that’s looking, not peeking.

At the end of the cooking time the cap is not quite pushed out in the center and at that point the soufflé is done. A perfectly cooked soufflé has a slight dent in its cap, which means some of the creamy soufflé mixture at the middle is still uncooked. This uncooked part will become the sauce for the soufflé. If you wait until the cap is completely rounded out, and you may if you wish, there will be no soft custard left in the middle of the soufflé for the sauce.