The secret to making soufflés grow at their maximum is to beat the egg whites until they are very firm, before adding them to the other ingredients. Add 1/2 teaspoon of white vinegar to each 4 egg whites, as this will make them even firmer after being beaten in a snow-like consistency. When adding the egg whites to the soufflé, first add 1/4 of them and then the rest, gently stirring from bottom to top, so that the air bubbles in the egg whites do not break down. If you're making a sweet soufflé, grease the mold with butter and dust it with powdered sugar. This way, the soufflé will come out of the mold more easily and, besides that, will have a sweet and delicate crust. Small soufflés usually turn out better than large ones, as they bake more uniformly. Therefore, it's better to make two or three small soufflés instead of one large one. To prevent the soufflé from overflowing when baking, run your finger along the inner edges of the mold before putting it in the oven. This way, the soufflé will grow more in the center than at the edges. If you want to keep your soufflé perfect for up to 45 minutes before baking, place it in a protected area. If you prefer a lighter and crunchier soufflé, bake it directly from the mold. If you prefer a softer soufflé, bake it in a water bath. Sweet soufflés placed in a mold that can hold 3 cups will be baked in 20 minutes. If using a mold that can hold 8 cups, it will take about 45 minutes to bake. A chocolate soufflé usually takes an additional 10 minutes to bake than any other sweet soufflé. If you like your soufflés slightly soft in the center, place them in a stronger oven and leave them for less time. Remove them as soon as they are golden brown. If you prefer your soufflé very firm, wait until the surface is golden brown and let it stay in the oven for an additional 15 minutes. Once all soufflés tend to settle slightly after being removed from the oven, you must adjust the timing so that you can serve them immediately. Generally, sweet soufflés do not need to be accompanied by a sauce, as their center tends to become creamy.
The secret to making soufflés grow at their maximum is to beat the egg whites until they are very firm, before adding them to the other ingredients. Add 1/2 teaspoon of white vinegar to each 4 egg whites, as this will make them even firmer after being beaten in a snow-like consistency. When adding the egg whites to the soufflé, first add 1/4 of them and then the rest, gently stirring from bottom to top, so that the air bubbles in the egg whites do not break down. If you're making a sweet soufflé, grease the mold with butter and dust it with powdered sugar. This way, the soufflé will come out of the mold more easily and, besides that, will have a sweet and delicate crust. Small soufflés usually turn out better than large ones, as they bake more uniformly. Therefore, it's better to make two or three small soufflés instead of one large one. To prevent the soufflé from overflowing when baking, run your finger along the inner edges of the mold before putting it in the oven. This way, the soufflé will grow more in the center than at the edges. If you want to keep your soufflé perfect for up to 45 minutes before baking, place it in a protected area. If you prefer a lighter and crunchier soufflé, bake it directly from the mold. If you prefer a softer soufflé, bake it in a water bath. Sweet soufflés placed in a mold that can hold 3 cups will be baked in 20 minutes. If using a mold that can hold 8 cups, it will take about 45 minutes to bake. A chocolate soufflé usually takes an additional 10 minutes to bake than any other sweet soufflé. If you like your soufflés slightly soft in the center, place them in a stronger oven and leave them for less time. Remove them as soon as they are golden brown. If you prefer your soufflé very firm, wait until the surface is golden brown and let it stay in the oven for an additional 15 minutes. Once all soufflés tend to settle slightly after being removed from the oven, you must adjust the timing so that you can serve them immediately. Generally, sweet soufflés do not need to be accompanied by a sauce, as their center tends to become creamy.
