Baking a Soufflé

Butter the ramekins thickly and brush upward from the base, then coat them with sugar for sweet soufflés or grated cheese for savory. That lets the batter climb the sides. Make a thick base, such as béchamel with cheese and yolks or pastry cream with chocolate. Whip the whites to firm but not dry peaks and fold them in. Fill the ramekins to the rim, scrape the tops flat and run your thumb around the inner edge. Bake at 190°C for 12 to 15 minutes. Serve it immediately, because it starts falling within minutes.