BCM..Dessert at the Greenbrier?

[Muskets]

I had the Chocolate Souffle. Phenomenal.

What was the sauce the waiter poured into it tableside?

I've tried souffle before with not much success. What's the trick to keep it from falling? Just got a new convection oven. Will that make a difference?

 

[backcountry mounty]

The sauce is creme anglaise.

You are more than likely over cooking your soufflé. As soon as it is dry it is done. You really have to keep an eye on it and be gentle with it. A convection oven is not a good idea as the air flow will also cause the soufflé to fall. Are you using a warm water bath for cooking?

 

[Muskets]

Good recommendations, all.

Made Chocolate Souffle with Creme Anglaise last night. It was phenomenal. I made it in 12 ounce Ramekins and it turned out wonderfully. I need to find smaller ramekins, though. Each of us ate it all, it was still a little more than I should be eating for such a rich dessert.

I'll post my recipe if anyone wants to try it.