1. Brush the ramekins with softened butter. For sweet soufflés, pour in some caster sugar and turn the ramekin so the sugar clings to the sides in an even coating, then tip out the excess sugar. This technique helps a soufflé rise evenly and gives it a golden edge.
2. For savoury soufflés, coat the ramekins in softened butter, and dust with parmesan for the same effect.
Use your new skills with these triple-tested recipes:
White chocolate and Baileys ice cream recipe
Chilled raspberry soufflés recipe
Hot pear and white chocolate crumble recipe
Impressions ceramic ramekin, Pyrex. Chopping board and glass ramekin, chef’s own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
