The water will keep the souffle soft and in some cases it is preferable to have it crisp and crusty. However, when making a souffle in a ring mold, or in any other dish, with the intention of inverting the contents when done, grease the mold well, fill it and set it in a pan of hot water. Souffles may be prepared in advance, with the exception of the beating of the egg whites, which must be done immediately before the souffle is put into the oven. Onions and garlic add greately to the flavor of the souffle. If you like them, place finely chopped onions in the butter and saute them for a minute before making the cream sauce, or place bit of garlic in the butter, saute it for a minute and remove it before making the cream sauce.
Condensed milk makes a good souffle.
When using it take half milk or stock and half condensed milk and decrease the flour from 3 tablespoons to 2 tablespoons to one cup of liquid. Carrots, onions and celery may be used raw if they are finely minced, or put through a food processor. Baked in mounds or in ramekins. This is a good way of utilizing left over sweet potatoes. Serve them to people who like pumpkin, for they are not unlike pumpkin pie filling.