any deep casserole dish or similar pan, or a souffle batter could be split into smaller custard cups to make individual servings. The important thing is that the dish be fairly deep (a shallow pan will not provide enough support for rising) and that the sides be quite straight.
no
Ramekin
Souffle?
Ramekin
Puffed up
Souffles are baked while mousses are not.A mousse is often always a cold dish and sweet mousses can be served frozen. A souffle is often always a light baked dish
No you can not.
Example sentence - His first attempt at making a cheese souffle did not turn out well.
Yes, how much, depends on the thickness.
Because margarine, like butter has a burn/smoke point. Shortening will not burn/smoke like margarine when the heat hits it.
Yes, you can use cream instead of milk in this recipe. Cream will add a richer and creamier texture to the dish.
its a souffle from France mate!