| 41. | Divide half of the souffle mixture among the prepared ramekins.
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| 42. | Divide the mixture evenly among 6 ramekins or custard cups.
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| 43. | Have ready 6 2-or 3-ounce ramekins.
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| 44. | Lightly oil two ramekins or custard cups and set aside.
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| 45. | Remove ramekins from water bath and cool on wire racks.
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| 46. | Butter and lightly flour 6 small ramekins or molds and set aside.
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| 47. | Hold ramekin in place and invert pudding onto the plate.
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| 48. | Butter the ramekins and arrange them on a baking sheet.
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| 49. | Transfer the custard cups or ramekins to a wire rack to cool.
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| 50. | You could use a ramekin for this at home,
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