Is There an Alternative to Ramekins for Baking Souffles?
I am planning to bake my very first soufflés and I am wondering if I can bake them in something other than ramekins. I'm sure there is a very good reason why the ceramic ramekins are the standard (in my estimation they might be the best for heat distribution) but I am wondering if I can make do without them.
Can I bake them in muffin tins, for example?
I should note that the first ever chocolate souffles I had were served in little foil tins. I surmise they were baked right in these tins. These souffles didn't seem 'authentic' (in my mind) by any stretch but they tasted good. I doubt any bakery would sell their souffles in (expensive) ramekin dishes.
So do you think I can get away with making souffles without the ramekins?
(I do plan on getting ramekins in the future.)
You can use coffee cups or mugs. It seems you are set on individual souffles. You can do a single large one in any baking pan/casserole though it isn't the elegant presentation you get with a round, straight-sided vessel. On the souffle episode of Julia and Jacques, he used a gratin dish. She used a ramekin with a parchment collar.
I am skeptical that the bakery item you describe is a true souffle. Souffles must be eaten right out of the oven - they are not a make-ahead retail item.
Thanks for the reply. I wouldn't make a big multiple-portion souffle. It doest have same appeal to me. I did read, as you mentioned, of the cups/mug option. It seems like a viable option so long as my mugs are oven-proof. I wonder if the height of the mugs could be an issue. I want them to puff over and I wonder if the fact that batter will be filled to the brim in the taller mugs might be a problem.
As for the authenticity of that bakery souffle, I pretty much came to the same conclusion as you.
Hey Claritas, I aspire to make a souffle too one day. And when I do, I want to try a trick I saw a chef do: she ran her thumb all along the inside of the souffle, to make a trench. I can't remember exactly *why* she did it. Something about the it rising uniformly instead of just poofing up in the middle. Anybody else heard of this?
Hey! I have also heard of this trick. I first saw it in a souffle demonstration by Gordin Ramsey on his show The F Word. Here's the clip: http://www.youtube.com/watch?v=8O_-HD...
And heres a second souffle clip from the show: http://www.youtube.com/watch?v=paY3Xe...
I'm not sure how or if this will pair well with the parchment/foil collar technique. And I'm also not sure if it works with bigger souffles. It will be a matter of experimentation and experience.