Can I prepare a souffle recipe in advsnce, transport to another home, and cook the finished product there?

Yes, in two parts.
Make the white sauce (plain or with additions like seafood or cheese).
Put in bottom of buttered ceramic soufflé baking dish. Cover with cling film or aluminum foil. Refrigerate.
Put egg whites from the recipe in a steel or glass bowl (not plastic, with no egg yolk or fat in the bowl), cover.
Take both parts and mixer or whisk to house where you plane to serve.
Let base come to room temp.
Whisk whites.
Fold them into base and immediately put in heated oven.
Serve when baked.