in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only "secret" to producing a smooth and velvety custard. Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly. To serve, run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream, if desired. Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking. Yield: 5 servings. This is from "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang. 1989.