In Yossy Arefi's piece on chocolate soufflé (https://food52.com/blog/9703-how-to-make-chocolate-souffle-3-tips-for-souffle-success), she had advice in the comments on how to make them ahead of time: "Hello all, if you'd like to make your soufflés ahead of time make sure to beat the egg whites with 1/8 teaspoon of cream of tartar which will act as a stabilizer. Make the soufflé batter as directed then cover the ramekins with plastic wrap and refrigerate for up to 4 hours before baking. You may notice that they don't rise quite as high, but they should still be great."
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