Souffls can be made in containers of all shapes and sizes but it is traditional to make souffl in ramekins.
It is often finished by being placed under a grill in a ramekin with croutons and gruyre melted on top.
They differ from eggs en cocotte, which are baked in a ramekin sitting in a bain-marie, or water bath.
They are typically served with a ramekin or small bowl of mustard for dipping.
