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.).
Soufflé Is Impressive, Delicious, and Easy — Just Master This Little Tip [The Kitchn]
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