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Soufflés: From freezer to oven?


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Soufflés: From freezer to oven?

peter stark | Oct 10, 2003 09:34 AM

Cook's Illustrated magazine has a recipe for individual chocolate soufflés (in the Oct/96 issue, I believe), where you can make them ahead and freeze, and pop them directly into the oven.

I'd like to try this recipe, except I'm worried about the ramekins - as in, could the extreme temperature change cause them to break?

Thank you for any advice!

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