Even if you follow a souffle recipe exactly, they sometimes just don’t grow that tall. Luckily, The Kitchn has a neat little trick to help your souffles grow high into the sky — all you need is a pastry brush and some sugar.
Photo by McPig.
To help guide your souffle upwards and onwards, brush the butter up the sides of the ramekin with a pastry brush, rather than rubbing it around all willy-nilly. Next, sprinkle the ramekin with something — sugar for sweet souffles, parm for savoury — to give the batter something to adhere to as it bakes. These two simple little actions will help lift your souffle up where it belongs (where eagles cry, etc.).
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