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.
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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.
Let's settle this once and for all, shall we?
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