Ask the Test Kitchen
Every time I make a souffle, it appears lovely whilst it comes out of the oven, but inside 10 mins, it falls. What am I doing incorrect? —A.S., Estell Manor, New JerseyAbsolutely not anything! That’s a part of the appeal of souffles. As a souffle bakes, hot air receives trapped interior, and as quickly as it’s removed from the oven, the air escapes, inflicting the souffle to deflate. Next time you make a souffle, plan to bake it so it comes out of the oven simply before you want to serve it. Bring it to the desk immediately…and fascinate your visitors as you watch it fall!
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