soufflé

We had too many oranges and eggs in the house, so last night I tried to make an orange soufflé. Alas, it was seriously undercooked underneath the crust. (It's edible enough for breakfast, but that wasn't the idea.) Things to try next time:

(1) Adjust the recipe. I didn't realize it was for a 2-quart dish (mine is 1.5 qt.) until I'd already put the batter in the oven.
(2) Be less cautious about blending the egg whites with the base.
(3) Plan on leaving the soufflé in the oven for 40 minutes instead of 25 (but start testing at 30).

(Then again, I don't usually inadvertently stock too many eggs, so I don't know when I'm going to feel like trying this again. Stovetop pudding is far simpler, even from scratch, and I live within walking distance of both an excellent bakery and a French bistro.)