Souffle dish (or lack of it)

[LooL00]

I want to make a souffle and don't have a souffle dish. I have ramekins but they seem rather small and I'm worried they will overflow. also I could use a pyrex dish (bit shallow) or a cake tin. Any suggestions on how many ramekins for a 3 egg souffle? or if it would be ok in a big shallow dish.

It will look unconventional in a big shallow dish but taste fine, and larger surface area can equal more cheesy brown topping - or is it a sweet one?

Thanks BuntyPenfold, do you think a 3 egg souffle will be ok in a 2 pint dish? Or will it escape!

Well, probably won't escape, or not far anyway :)

Tie a greaseproof/baking parchment 'collar' around the dish before putting in the oven. I'd make it about 8 inches/ 20 cm tall. Grease it first, and then you can just peel it off before serving. As long as it's cooked enough it will 'stand' without the support.

It didn't escape!

Hurrah for LooLoo's souffle!