Line Your Ramekins With Sugar To Ensure Soufflés Rise Evenly
Making a soufflé can become a challenging endeavor, so giving yourself as much leeway as possible to succeed in your culinary attempt is not only reasonable but encouraged. Soufflés are airy and light treats that are delicious to taste but can be a challenge to get right. Whether you have your heart set on a fluffy cheese recipe or are aiming to create a more luxurious chocolate dessert to serve, getting the custard-like mixture to rise has posed to be a significant hurdle for chefs around the world.
While adding cream of tartar can help recipes thicken and rise, at-home chefs are still left with the daunting prospect of removing the soufflés from the dish it was baked in (unless that container is meant to be part of the final presentation). As adorable as ramekins might be, soufflés might be better served on a different plate entirely, and most certainly not served as a sad, underbaked, or sunken affair. Thankfully, sugar can help you take fluffy, golden soufflés out of your oven and onto the kitchen table with more reliable ease.
A touch of sugar really makes everything better
Before filling ramekins with the mixture for your soufflé, you'll want to prepare the containers for baking. Lining the inside of each ramekin with butter and coating the vessel with a light sheet of caster sugar can help the soufflé rise and bake to golden perfection in the oven. Make sure the ramekin is evenly coated with a smooth layer of sugar and even out any clumps you notice forming on the sides of the dish. Not only will this sugary touch lend a sweet nuance to your soufflé, but this trick can help ensure a smooth and level appearance when the soufflé is removed from the oven.
Should your desserts cave in the center, borrow Martha Stewart's trick and make an indentation in the middle of the treat to fill with crème anglaise. A spoon or two of whipped cream can help finalize the presentation of your fluffy creation to serve.