Yield: Yields 6 soufflés.
The great thing about these soufflés is that you must make them ahead so that they’re chilled before they go in the oven. You can make and keep them in the refrigerator for up to 24 hours or you can freeze them for up to a month. If you plan to bake them the same day you make them, don’t use the full 3 Tbs. of rum or brandy; rather, use only 1-1/2 Tbs. of it plus 1-1/2 Tbs. of water. Otherwise the alcohol flavor (which dissipates over time) will be too strong.
Make Ahead Tips
Put the filled ramekins into the freezer, uncovered, for 20 min. Then wrap each ramekin well in plastic and freeze for up to two weeks. To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 min. while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 min. Remove from the oven and serve immediately.
Tip: Depending on how cold your freezer is, the soufflés may be slightly more or less done in 18 minutes. They’ll be delicious either way. If they’re a little underdone, they’ll be a bit runny in the center; if a little overdone, they’ll be a bit cakey in the center. It’s best to stick to 18 min., as you don’t want to use a method to test doneness that might deflate the soufflés. After you’ve made this recipe once in your own kitchen, you can adjust the timing as you like.
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I have made these souffles twice. They are fast - easy - delicious and ideal for a dinner party or holiday meal. The 18 minute bake time is perfect.
Lots of wow without much effort. I would make it at least once before serving it to company to fine tune bake time. I baked for the recommended time, but probably should have baked it about a minute less.
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