In search of an answer to the question "How to prolong the air condition soufflé?" I wandered into the pages of old cookbooks, which were widely represented section souffle, but nothing new there I discovered. I was comforted by the phrase "Not a souffle is waiting for the guests, while waiting for a soufflé". So, to a certain time the chef took out the soufflé from the oven, poured his rum, set on fire and, under the admiring exclamations of the guests moved into the dining dish on fire. I did everything according to the recipe, poured the rum, set on fire and, I give you my word, my soufflé was burning with a blue flame, that's just the camera flash was not able to capture this moment.