Ramekins for Souffle and Creme Brulee, et.al.

Hi, I am wanting to try making individual souffles and have chosen some ramekins. I'd also like to try creme brulee at home.

I got the taller 8 oz for the souffle thinking that would be a better size for that application. Would you agree? Or do the shorter ramekins work as well? The 8 oz is 1 1/2 inch to the inner rim, though, I believe the souffle usually can rise above the top rim.

Then for creme brulee, I have two sizes in shorter ramekins, they are 7 oz and 6 oz and I am trying to decide between the two. They are both 1" deep to the inner rim. Would this be too tall for creme brulee because they are usually the shallow and sometimes oval shaped ceramic dish? I wanted to find out if either of these are doable for it because they would be more useful. And if they are, should I go the 6 or 7 oz size? And if would be too challenging to make creme brulee in either, please let me know.

Thank you-