Making Souffles

[dorisday]

Having friends back for supper, hoping to make individual souffles for starter, BUT we are going out before hand. Can I make the mixture before we go out, then cook when I get in. I know they have to be full of air, wondered whether the air would escape. I don't want to be stuck in kitchen instead of being with friends.

[EcclesCake]

You could make the roux in advance and then when you get back and while the oven is heating whisk the egg whites and fold into the roux.

They will slowly collapse over time if you go with your method.

[dorisday]

Thats a good idea. I can have the eggs seperated and the crab ready to fold in too. Thank you

[bednobs]

or just go with a prawn cocktail!