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.
Are you referring to the recipe "Corn Puddings with Blue Crab Sauce"? That's the only corn pudding recipe in my edition of Chez Panisse cooking, and it's not a souffle in the classic sense of a light, creamy airy dish. But if the souffle you would like to make ahead is what is referred to in CPC as a "souffle pudding" I see no reason why you couldn't prepare them through the first baking ahead of time, and finish with the second baking when you're ready to eat. I image the texture might suffer a bit, but your goal will be achieved.
Otherwise, a soufflee must be prepared "a la minute", you can prepare the base separately and ahead of time but the final assembly with egg whites can't occur until its ready to go in the oven.
You can always make the base ahead and then just whip the egg whites at the last minute. But maybe that leaves too much to the end.
I've also seen recipes for something called "twice baked souffles" that you bake and then reheat. I would imagine they are not as light. But they've always looked good to me.
I agree that the souffle pudding might be kind of a different animal that might be ok to do ahead.
I'm not sure if this helps with your question about the corn souffle.
But there are a lot of recipes for these twice-baked souffles. From looking at a few of them, it seems that they fall a little after the first baking but puff up again at the second baking.
Here are some: b&hl=en&site=&source=hp&q=twice+baked+souffle&psj=1&oq=twice+baked+sou&aq=0&aqi=g5g-v4g-m1&aql=&gs_sm=c&gs_upl=2403l6232l0l12629l15l15l0l4l4l0l288l2170l0.5.6l11l0&bav=on.2,or.r_gc.r_pw.&fp=7e03b5402b6aabd8&biw=1280&bih=911
I'm getting kind of inspired to give this a try.
You can make souffles ahead of time by holding the mix in a nitrogen siphon. There are some big catches though - you can't just adapt a standard recipe for this - recipes tend to be significantly more complicated and rely on some uncommon foaming and texturizing agents - different ones, depending on the souffle. Also, you wind up having to hold the mixture in its siphon at a specific temperature, usually in a sous vide bath, until use.
So unless you are trying to do this in a fast paced professional setting, you're best off just making most of the mix and foaming the egg whites at the last minute, as others have suggested. Or else the twice baked souffle - haven't tried that, personally.