Souffle snafu....

I got very brave and decided to try blackberry souffles for dinner guests last weekend. All went well until I removed them from the oven to serve we found they were no where near done. So, we had blackberry pudding and guests of course pooh...pooh'd my embarassment.

Despite 3 glasses of wine at the point where I started souffles, I followed the recipe exactly and cooked them in water bath for time specified. My question is: how can you tell when they are done? What should the consistency be in the middle?