Two questions about converting pan size

[Pat]

I want to make the Bittersweet Chocolate Souffles in the Jan/Feb issue but I only have 6 oz ramekins. Has anyone made this in the 6 oz size ramekins and how did you modify? Cook longer? How long? All right, I know I said two questions but this is all really about 1 big question.

Now, my second question. I want to make a large souffle that calls for a 1 1/2 quart dish and I only have a 2 1/2 quart. How do you modfy for this?

I have a small kitchen and cannot have every size of every pan. Please help!

[BethML]

I don't have the recipe handy, so I don't know the size of ramekins it calls for - my guess would be 4 oz? Souffles bake so quickly that you would only need to add a little more time for the larger size-- maybe a few more minutes? Sorry I don't have a precise answer for you-- I would just go by sight and touch to decide when they're done. I noticed a couple of chocolate souffle recipes that both used 6 oz ramekins in a 400 degree oven, and one said to bake for about 15 minutes, the other 18 minutes.

As for your second question-- since your 2 1/2 quart dish is 67% larger than your 1 1/2 quart dish, I would basically just double the recipe or make 2/3rds more. You will probably have some batter left over, but I like to lick the bowl, so this would be a good thing for me! :)

[Pat]

Thanks, BethML, that doubling the recipe sounds good. I am always ready for more chocolate.

I know that a conversion chart was posted some bit ago for cheesecake pans--wonder if it works for souffle dishes and ramekins?