OK. Last night, I made more soufflé. I just cannot stop making something, once I have the technique<G> but, I wanted to see how they would do overall. So, I made up a small recipe. I made 3 6 ounce cups and one 10 ounce cup. Two small ones were made last night and the 10 and 6 ounce put in the fridge to see how they would hold, overnight.
This morning, I baked them off. Not too bad, I have to say. I did forget to put plastic over them so the tops had a small skin on them. That sealed the mixture to the cups. to avoid that causing a problem, I took a sharp tipped knife and went around the edge to cut the skin from the dish. that allowed for potential rising.
I set the pots on the counter while the oven wormed, so they only had 5-10 minutes to warm in the room temperature air. hardly long enough to come to room temp and that seemed to be fine. overnight, the mixture held its volume and did not settle. the mix level seemed to be the same, maybe slightly lower, less than a half millimeter lower this morning than last night so, nothing appreciable.
They had been stored on the top shelf of the fridge so, certainly not the coldest part. I baked them at 350 for 20 minutes. they rose nicely, though not so much as the very best soufflé I have made, so far. but, certainly high enough to be called soufflé. they grew so that they stood 25%-40% beyond the starting level. The best I ever made actually grew doubly as high as the cups but I generally average a rise that would be about half the depth of the dish above the dish. that seems pretty respectable for a soufflé, to me. so, I'm happy with it.
As for the overnight experiment, the finished product is not quite as high and floofy and impressive as one freshly made but, for all of that, it was certainly very good. and, well enough made that, barring someone I really wanted to take the time and effort to seriously impress, I would be more than happy to make these ahead and pop them in the fridge a night before for next morning breakfast. definitely a good way to go for a fast and delicious breakfast, especially on a weekend. and, it seems, a decent idea for a nice change of pace, a touch of luxury for a dreary weekday. Made the night before, wonderfully convenient and not too much extra work for a good breakfast. successful experiment, I think. worth doing again.
Next weekend, I suppose I'll go ahead and make my Apple Fritters<G>