1. Brush the ramekins with softened butter. For sweet soufflés, pour in some caster sugar and turn the ramekin so the sugar clings to the sides in an even coating, then tip out the excess sugar. This technique helps a soufflé rise evenly and gives it a golden edge.
2. For savoury soufflés, coat the ramekins in softened butter, and dust with parmesan for the same effect.
Use your new skills with these triple-tested recipes:
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Impressions ceramic ramekin, Pyrex. Chopping board and glass ramekin, chef’s own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
