Ok, I can make the base ahead. can I whip the whites and assemble the Soufflé and hold in the fridge until ready to bake? Seriously, restaurants cannot be making everything at the moment of order! Do you guys assemble the soufflés and hold in a fridge or freezer until ordered and then pop them in the oven? I ask because my family is just my husband and myself and our youngest daughter, who is in college and works. so, schedules are all over the place. this morning, I'm up and cooking, the other two still sleeping and the daughter off to work when she wakes. My bases are finished and I wonder if I can go ahead and whip my whites, fold in the bases and assemble the dishes and hold in the fridge until time to bake for them? Whipping enough egg white for only one soufflé just seems impossible!! Also, what do I do about soufflé left over? Can I make up more cups of soufflé, assembled, then refrigerate or freeze until alter? How well will they cook?