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How to prepare a soufflé ramekin

by Great British Chefs6 May 2015

How to prepare a soufflé ramekin

The chance of a soufflé rising or failing is often related to the correct preparation of the soufflé ramekin. A generous coating of melted butter and sugar helps the soufflé to rise evenly. The sugar helps the soufflé to 'climb' up the ramekin dish. Alternatively, if preparing a ramekin for a savoury soufflé using breadcrumbs instead of sugar.

Use a pastry brush to line the inside of the soufflé moulds with butter
Lightly coat with caster sugar
Place the ramekins in the fridge for at least 15 minutes before use


Have a go at Paul Heathcote's hot banana soufflé or Chris Horridge's fruit soufflé.

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