Is there any way to make a souffle a day ahead of time, baking and all? I'm assuming the answer is no, but I'm curious to see if I can be proved wrong.
Not as far as I know, although you can definitely make them until the baking point and freeze them until baking.
Chris is a trusted source on General Cooking
Only if you don't care about it being puffed up.
Please enter a valid email address.
Well played. You deserve a cookie.
We’ll help get you out of a jam
Get Out of a Jam
Ingredients We Love
Everything Bagel Spice Scones
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.