Any soufflé experts out there on MN?

[chicaguapa]

I'm thinking of making Delia's potato, leek & cheese soufflé for friends at the weekend as it's one of the Waitrose recipes this week. But I have a few questions:

How do I adapt the recipe for 4 people?
Are soufflés really that difficult?
How important is the size of the dish?

Thanks.

How many is it for in the recipe? I've never had any problems, and pretty ham-fisted in the kitchen!

Not sure on size of dish, always use same one, which i think is actually meant to be souffle dish, with straight sides and flat bottom if that makes sense.

Main thing I think is serve it straight away - get them sitting down and ready!

Oh also - why don't you have trial run? Would be fairly cheap dish wouldn't it?

It's for 2 people in a 14 x 6cm round dish. Maybe I could have a trial run, hadn't thought of that.

Just double it for 4 people. The dish I use for 4 people is 17 x 7. You could try it in individual ramekins, might be better presentation for a dinner party as once you spoon out a souffle onto a plate it doesn't look too sexy. Do a trial run to get the cooking time down but I'd say start at 10 minutes and watch through the oven door if you can. Make sure you butter the dishes really well. I don't think souffles are the mystery that people make them out to be, you'll be fine!

Thanks. Is 10 mins for individual ones? I've got some 150ml ramekins but they don't look big enough. I know they rise though, do maybe they'll be ok?

Yes, for individual ones. But see how they are after 10 mins and give them a bit longer if you need to. Depends on how hot your oven really gets. 150ml would be fine, assuming it's a starter or light lunch type thing, with a little side salad or something.

Ok. Thanks for your help.