Help - how to stop a souffle deflating

[flyingjase]

I'm having a dinner party tonight and tryng to cook souffle (Passion fruit & custard, from James Martin's cookbook)

On the trial run, I'm taking them out of the oven having risen and being nice and brown on the top (15-20 mins) but as soon as I take them out they deflate.

Also, they are quite wet / eggy inside

Any ideas on what I'm doing wrong???

[escargot]

Cook them for longer at a slightly lower temp, this should help add more 'structure' to them.

[whitechief]

You need a Soufflé pump, any good kitchen goods shop will have them, usually by the Yorkshire pudding pumps

[Conian]

[mattdaniels]

Turn the oven down slightly, cook for slightly longer and make sure the water in the ban marie is boiling when you pour it in.

Edited by mattdaniels on Friday 31st December 16:03

[flyingjase]

Thanks for the tips

Less egg white is the way forward. We had used large rather than medium eggs

Its the smallthings

[escargot]

Isnt it