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After you have buttered and floured (you can use grated cheese, cocoa, nut flours, not just flour) your soufflé dish, put it in the fridge. Making it cold before you put the soufflé mixture in, will make your soufflé rise up straighter instead of over the sides. Before baking, make an inner circle cut with a knife or spatula to make the crown shown.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.