1 [See Cheese Soufflé — ingredients are identical; this recipe is a baking-vessel and serving variation only]
Instructions
1. Prepare the Cheese Soufflé mixture exactly as directed in that recipe.
2. Divide the mixture evenly among individual ramequin dishes (each approximately 3/4 cup / 180 ml capacity, roughly 3 in / 7.5 cm diameter). Fill each dish no more than two-thirds full to allow for rise.
3. Bake at 350°F (175°C) — a moderate oven — for 18–22 minutes, until each ramequin is well risen above the rim, the top is lightly golden and set at the edges but still shows a slight tremor at the center when the dish is gently nudged, and a thin skewer inserted near the edge comes out clean while the center remains creamy.
4. Serve immediately as a separate course within a formal dinner service; individual soufflés deflate within 2–3 minutes of leaving the oven.
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