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You could...it would probably cook a little faster with the hole in the middle. Be sure and coat the inside with butter and grated Parmesan like the recipe says...you need that texture to give the souffle something to grip as it rises.
You could...it would probably cook a little faster with the hole in the middle. Be sure and coat the inside with butter and grated Parmesan like the recipe says...you need that texture to give the souffle something to grip as it rises.
