I have a 2 qt souffle dish, but I notice that most recipes call for the 1 1/2 quart size. Incidentally enough, C&B only had this size. Is there much harm in my using the larger size than what is called for. I anticipate that only the rise will be effected.
Also, with respect to ramekins...I have heart shapes le creuset ones. Will the baking be totally uneven because of the shape?