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slow oven, paying particular attention to the oven temperature and time indicated in recipe.
Constant heat and no drafts are musts for successful souffle baking. Avoid opening oven doors to observe the progress unless absolutely necessary. If you must open the door, close it gently, not with a bang.
Souffles may or may not be baked with a co^ar. To achieve a dramatic effect without the use of a collar, run a spoon around the top of the unbaked souffle approximately one inch from the outer edge, making a “trench" about one inch deep. As the souffle bakes, the center will rise, forming a “top hat" effect.
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