might seem like a silly question, but um wondering if it's possible to pre-assemble souffles, leave them in e fridge overnight, and bake when ready. I am making a souffle recipe that will undoubtedly serve more than can be eaten by two people, and normally I don't actually mind eating souffle leftovers, even though they of course completely fall. They still taste okay, just aren't as fluffy. Anyway, I was thinking maybe it would make more sense to make the recipe and divide it into ramekins, leaving two unbaked until tomorrow night's dinner? Not sure how much the batter would fall, though, and whether this would work given the ingredients. This is a corn pudding souffle, from the chez panisse cookbook, btw.