Published September 1, 2000.
Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated sugar, both of which made the whites more stable. Baking our soufflé at high heat (400 degrees) gave it a more dramatic rise and created more contrast between the cooked exterior and the creamy, saucy interior.
Make the soufflé base and immediately begin beating the whites before the base cools too much. Once the whites have
reached the proper consistency, they must be used at once. Do not open the oven door during the first 15 minutes of
baking time; as the soufflé nears the end of its baking, you may check its progress by opening the oven door slightly.
(Be careful here; if your oven runs hot, the top of the soufflé may burn.) A quick dusting of confectioners' sugar is a nice
finishing touch, but a soufflé waits for no one, so be ready to serve it immediately.
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