revenge of the souffle dishes

[rm]

So Patty and I really like those pre-made chocolate souffle things they sell at Trader Joe's. This has resulted in us having over 20 of these miniature ceramic souffle dishes (diameter of 3.5"; 1.5" high) in our house. We've used some to put small potted plants over to catch water drips, but seriously, we have stacks and stacks of these things, and, well... we think they are breeding.

To what useful purpose can we put them?

Comments

[p-zeitgeist.livejournal.com]

You can never have too many of these. You can mix dye colors in them! (If so, don't use them for eating later.) Sort semi-precious beads into them! Collect the change that's always lying around everywhere into them!

Or you can do the obvious sensible thing, and make baked custard in them. Gluten-free, good for you, filled with protein and calcium. Two to four eggs per two cups of milk (duck eggs if you can get them, they're amazing), as much sugar or honey as you happen to like (probably between four tablespoons and eight tablespoons, but tastes vary), a pinch of salt, maybe some flavoring like vanilla or almond extract, maybe a handful of dried fruit. Mix it together, pour it into the souffle cups, put the filled cups in a shallow pan with water coming maybe half way up the sides, and bake them at 325 for anywhere from 45 minutes to an hour and a quarter or so. Pull them out when they've set, but still quiver a bit when you move the pan.

Don't hoard them. They'll keep for days and days, but not for weeks and weeks. And they make excellent and virtuous snack food.

[ellen-kushner.livejournal.com]

I knew you'd know!

Um . . . I'll take 3.