Our savoury souffl?s make stunning appetizers. We’ve taken out the “fear-of-falling factor” with an easy version even a novice can pull off. If you like, bake them ahead, then refrigerate. Reheat and they’ll rise to the occasion again. And no need for fancy souffl? dishes — muffin tin works well.
Place baked soufflés on 2 large plates. When cooled to room temperature, cover with plastic wrap. Refrigerate up to 1 day. To heat, line a baking sheet with foil, then lightly butter. Leave at room temperature 15 minutes. Meanwhile, preheat oven to 400F (200C). Place soufflé on foil. Reheat until puffy and golden, 8 to 10 minutes.