Haven't done this, but I would yes try an indivdual-size souffle in this ramekin. Why? The sides are mostly straight, the curve starts high up, so won't interfere much with the rise, the pot is small, so the mixture doesn't has a small mass of batter and a short distance to bake and raise. If the curve started lower and/or this was a large ramekin (8 or 9" across) to serve many people, I wouldn't bake a souffle in that.
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Why? The sides are mostly straight, the curve starts high up, so won't interfere much with the rise, the pot is small, so the mixture doesn't has a small mass of batter and a short distance to bake and raise.
If the curve started lower and/or this was a large ramekin (8 or 9" across) to serve many people, I wouldn't bake a souffle in that.