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Souffle Cook Time, 8oz Ramekin

post #1 of 14
Thread Starter 
Hey guys,

Making dinner for my girlfriend on Saturday. :)

Dessert is a chocolate souffle, cooked as per: http://www.cheftalk.com/cooking_arti...e_souffle.html

I think that 6oz ramekins must be the standard... mine appear to be about 8. I tried cooking them according to that recipe, but since they have a larger diameter the middle wasn't cooked at 15 minutes. I pulled them out, tried it, then put it in another 10 and it was closer.

Does anyone usually cook souffles in an 8oz ramekin? What's the magic number?

Tomorrow I'm going to make another pair of souffles and try one at 25 mins and leave the other in until 30. Hoping that will work...

Other than that, they turned out very good and rose well.

Thank you!
post #2 of 14
Thread Starter 
Perhaps this would be better suited for the baking general forum... if a moderator could please move it there.... :)
post #3 of 14
25 minutes should be more than adequate. Leaving the door closed will also help make the time a little shorter.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
post #4 of 14
Thread Starter 
Thank you...

I wasn't opening the door. :-\

I'll run one for 25 minutes and the other for 30 tomorrow and see which one I like better.

Other than that, I was surprised that my first attempt at souffles turned out not too badly. They rose properly and all! :)
post #5 of 14
The introduction to the recipe states the cook/author uses 5 oz ramekins. However, it was buried in the midst of something long and boring.

The difference in cooking time is more about mass, in this case a function of volume, than the diameter of the ramekin. More souffle takes more time.

I would expect cooking time at a very accurate and stable 375F to be right around 22 minutes -- but your oven may vary.

The texture at the center of a finished souffle isn't dry and airy, but a mousse-like indeterminate between solid and liquid. If it got a full rise and tastes cooked, it's cooked.

At service, pierce the souffle with two spoons and pour creme anglaise into the center. You can make an excellent creme anglaise by melting a couple of scoops of best French vanilla ice cream in the refrigerator, stirring it or sieving it smooth (to take the air out), and holding chilled. You may even want to sweeten the creme with a little Grand Marnier, Cointreau, or even curacao.

Good luck,
post #6 of 14
Thread Starter 
Thank you. :)

I've seen a few differing opinions on this, now. Is it alright to make them beforehand and sit them in the fridge for a few hours, or do I need to bake them immediately after preparing them?
post #7 of 14
If you put in Fridge?? they will fall. A souffle of anykind should be served right away. There is one on the market that comes already made and it is loaded with stabilizers and modified food starch. Its ok for a medioca place but not a class operation. BDL hit it on the head., and the melted premium ice cream for Anglaise is the way to go(no eggs required) many places do this way.:D

Ps I forgot if you do in convection oven cut time down about 15 to 25%
post #8 of 14
Thread Starter 
Thank you for your response Ed. :)

That was a little confusing to me, though. They will fall before I bake them even? Or they just won't rise?

I wasn't meaning to bake them way before and put them in the fridge... I was meaning just to prepare it and put the batter in the ramekins, fridge it, then bake them and serve them immediately after baking a couple hours later.
post #9 of 14
The recipe you're using needs to be baked ASAP after assembly. Nothing should be refrigerated either. There is a way of making a souffle base and holding it -- so part of the job is done ahead. But that's not the modern souffle you're making, which is entirely a minute.

I can't believe you took your other souffles out of the oven to check for doneness, put them back and got away with it! You lucky dog! All I can say is stay lucky, dude.

For most people, souffles are a little dicey. You never know when something will go wrong -- quite a few things can -- to keep them from getting a spectacular rise.

post #10 of 14
Thread Starter 
I guess I am lucky! :)

I didn't expect putting it back in would work. I guess it's fine to do it that night, anyway.

Going to try running them again tonight at like 22-30 mins. Is there a way to check for doneness without ruining them? Will a cake tester work or something?

I'll just make them until I get it it right or my arm falls off from whipping eggs. :)
post #11 of 14
22 minutes in one place I worked. The server had a souffle buzzer and in 22 minutes the kitchen would buzz the server.

To make your souffles nice and tall, use a parchment collar. Secure the collar using Apricot jam. It must be Apricot, that is tradition. :)
post #12 of 14
Start with the ramekins on the sheet pan. When you think they're done (sight inspection, time) take the pan by the edge and give it a little shake. The result should be a very slight jiggle on the part of the souffle that's risen above the pan. That's pretty much the only test not guaranteed to wreck the souffle, but it still has a good probability of screwing things up. Heck, even opening the oven door is a problem.

Since you're doing test runs, here's how. Preheat the oven for at least twenty minutes. Put the first souffle in, ramekin on a baking sheet and set your timer for 26 minutes. Wait four minutes, and put the second one in the oven on the same pan (they're a little less delicate in the begninning). This will give you two hard points and two fairly reliable extrapolations at 18 and 30 -- as well as an extrapolated curve from 18 to 30 minutes. .

When you remove them from the oven, note the shiniess of the crown (it should be dull) and the amount of jiggle as well.

Test them by eating immediately, or as soon as they're cool enough to do so safely (you can include taking a spoonful and blowing to get it cool enough as "cool enough"). Remember what I said about doneness. A fully cooked souffle is not dry and airy in the center -- that's a vastly overcooked souffle. I don't really have the words to describe it other than what I said before about mousse-like and add, that it's just an RCH past barely set.

A souffle is like an omelette in the sense that a large part of its wonder is the variations in texture and doneness in a single dish.

That's party why a creme anglaise, poured into the center of the souffle is one of the traditional accompaniments. It's silky creaminess not only sets off the airiness of the souffle itself, but covers a multitude of sins -- including a slightly under or overdone center.

After dinner get the souffles into the oven, do the clear up, and get the dessert plates and creme anglaise onto the table. Make sure your girlfriend is seated for a few minutes at least, before the souffles are due to come out of the oven.

"Souffle" means "whisper," in French. Stand behind your girlfriend while shes's seated at the table, and whisper that into her ear. Then blow gently on her neck. Clever people the French.

post #13 of 14
Thread Starter 
I got it right at 24 minutes. :) Thank you~~~~!
post #14 of 14
When I did my souffle's, I did mine in a 7 oz ramekin and filled it half way and it puffed to the top very nicely.
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