My question is, How do you achieve the kind of perfectly flat surface you see in restaurant versions of the souffle. The problem is this: most recipes recommend filling the ramekin only three quarters; you can reach in with a spatula, but this doesn't result in the neatest finish. I suppose you could fill the ramekin to the brim and then smooth, but this runs the risk of spillage. Fill to the brim plus collar? I don't know.