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May 11, 2006 01:07 PM

Disposable souffle container ideas?

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What can I use?

I don't want to buy 12 ramekins, and I'd rather have little souffles for presentation and logistical reasons.

Do fancy food stores sell individual souffle containers? Can I use those little brown paper brioche cups? Has anyone else used something that works?

I'm wondering if I can just form ramekins out of aluminum foil by pressing a few layers of foil against a real ramekin. My fear is that the souffle will stick impossibly to the crinkles in the foil.


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  1. What kind of souffles are you making? Sweet or Savory? You can use green, red, yellow or orange peppers. For someting sweet small oranges hollowed or lemons trimmed to stand up will work.

    My grocery store sells foil ramekins but I have not tried them, I have more ramekins than I know what to do with, but I would butter them heavily coat well with grated permesan or sugar depending. Custard cups will work too but just don't have the straight sides.

    6 Replies
    1. re: Candy

      Oh good, so you're saying slightly sloped sides will work for small souffles.

      Will the fruit peels really stand up to the baking? That sounds like a delightful idea since I was planning on Grand Marnier (or chocolate, can't make up my mind).

      1. re: nooodles

        Ys they will, just trim bit from the bottoms so they stand upright. You might want to put them in muffin tins too and give is a practice run. I have done it before and had to make some heat adjustments so you might want to do a small practice batch which ever you use, but the custard cups will work. You would want to tie on tradational foil collars and butter and sugar all well. The shgar will give the souffles something to hang onto as they climb.

        Good luck

      2. re: Candy

        An egg souffle, I would think, depends somewhat on the insulating/conducting properties of a typical souffle dish in order for it to bake evenly. I can understand your reluctance to invest in yet another piece of culinary whatnot that will sit gathering dust in your cupboard for the next millenium - may be disappointed in the results if you don't.

        My suggestion: go to a dollar store and buy 12 small souffle dishes. The dollar store near us has them in packs of two for a dollar. It's a very small investment, really. The souffles will bake more evenly than rigged-up foil things, and you can then serve the souffles right in the dishes, if you want. Or, if you want to remove from dishes before serving, I guarantee it will be infinitely easier from a dish than from a foil thingy.

        And now that you have the little dishes, you can use them to bake individual creme brulee, creme caramel, molten chocolate cakes...etc.

        1. re: Nyleve

          Ah, but this is to bring to a party (for baking on site during dinner). A going away party! A party at which there absolutely is not allowed to be any leftovers...

          1. re: nooodles

            Ooooo. I see. Well, then I'd go with the disposable foil muffin cups - but buy twice as many as you need and double them up. Just an idea.

            1. re: Nyleve

              If the foil is OK, those paper-ish brown & gold containers should work fine too - if anything they'd heat up a very tiny bit more slowly (though nowhere near the difference of ceramic) and they look a whole lot classier than aluminum foil. In NYC, NY Cake has a fair range of sizes, too; presumably other places carry them too though I can't think of anywhere offhand.

      3. Aluminum disposable muffin cup. It's what the restaurant uses.

        Check around your area. I'm sure you will find them.

        1 Reply
        1. re: theSauce

          Sugar n Spice in Daly City might have them. They have just about everything you need for baking. Another place is party supply stores.

        2. The 12 ramekins are a good investment. They can be used for soufflés sweet ,savory and frozen.

          I make frozen soufflés in half a lemon ( citron givré) or half an orange (orange givrée) or pineapple in a holoowed out half pineapple. You can make them in advance and they make a spectacular presentation.

          1. I'm going to use a pomelo! And a few oranges. A pomelo because I have one and I think it would have a great "omigod, what IS that?" factor, and small ones for whatever batter doesn't fit into the pomelo.

            Regarding the waterbath: should I still do a waterbath if I'm baking these in citrus shells?

            1 Reply
            1. re: nooodles

              Hmm... pomelo might give you a bitter taste since the whites are very bitter, similar to grapefruit.