Thom's Recipe File
Soufflés date back to 18th-century France, and their reputation for being
complex and easy to ruin is almost as old. It's really an undeserved
reputation Soufflés are actually quite easy to make.
James Beard put it, the only thing that will make a soufflé fall is if it
knows you are afraid of it.
The word "soufflé" comes from the French verb "souffler," which means, among
blow air." A soufflé gets its magnificent but unstable height
from bubbles of hot air trapped in its delicate structure. When the
soufflé cools, the hot air contracts and the soufflé deflates. It's
are a number of tips for keeping your soufflé all puffed up and enjoying it
at its peak, but the most important one is "serve immediately."
There is a soufflé out there for everyone. Savory or sweet, vegetable
or fruit, meat or vegetarian, hot or cold. (Cold soufflés, by the way,
are called mousses).
Soufflés can be made in containers of all shapes and sizes but it is
traditional to make soufflé in "soufflé cups" or ramekins. These
containers vary greatly in size, but are typically glazed white,
flat-bottomed, round porcelain containers with unglazed bottoms and fluted
I have found a food site that is a tutorial on have to do Soufflés and it is
an excellent guide so I will not repeat it but I will give you the link to
The tutorial is authored by Monica
Glass and she is referred to as the Pastry Princess.
I have seen no reason to disagree with that.