Espresso Souffle

Step 4 Baking/Serving

The next thing you do is wipe butter around the inside of the ramekins, and then roll sugar around the inside. This will help you get a nice sweet, crispy crust around the outside. Then, slowly pour the batter into the ramekins, at least 3/4 of the way up. Place the ramekins on a baking sheet, and pop them in the oven. Leave them in for about 15 minutes. The souffles will rise, and you will see the top getting crustier/darker. The longer you leave them in, the longer they will stay risen. Serve them right out of the oven, and warn people that they are HOT. Enjoy.