EA6BECMO

All, I made my first souffle for v-day. It was OK. Brown on top. Rose about 1-2 inches. A bit cakey and a bit wet. I have no frame of reference for a good soulfee. Mine was salmon, swiss and parmesan with some green onion tops...How wet is it supposed to be in the middle when done? Any advice. BTW I halved the basic recipe from the Basic souffle, the roux and bechemel was very thick. Marc

From the souffle recipe provided (both savory and sweet) in the above posts, can the ingredients be halved in order to reduce the quantity served by half. If not what corrections need to be made in order to produce small quanties of souffle successfully. Thanks!