I am planning to bake my very first soufflés and I am wondering if I can bake them in something other than ramekins. I'm sure there is a very good reason why the ceramic ramekins are the standard (in my estimation they might be the best for heat distribution) but I am wondering if I can make do without them.
Can I bake them in muffin tins, for example?
I should note that the first ever chocolate souffles I had were served in little foil tins. I surmise they were baked right in these tins. These souffles didn't seem 'authentic' (in my mind) by any stretch but they tasted good. I doubt any bakery would sell their souffles in (expensive) ramekin dishes.
So do you think I can get away with making souffles without the ramekins?
(I do plan on getting ramekins in the future.)
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Daphne Chen | Valentine’s Day is on a weekday again this year, but that doesn’t mean you can’t swing a memorable...