Souffle' bowl

My daughter's boyfriend's mother sent me a collection of wonderful English recipes one of which is for a cheese souffle'. I have no souffle bowl. Will a glass pyrex bowl with steep sides work well enough to allow the souffle rise?

Carla, found the following info at http://www.incredibleegg.org/recipes-an ... ry-souffle:

Soufflés need something to cling to. Soufflés are baked in ungreased dishes so they can cling to the sides on their ascent. If a coating is desired, lightly grease the dish with butter or cooking spray; then dust evenly and completely with grated Parmesan cheese, fine dry bread crumbs or cornmeal. The coating will keep the soufflé from slipping down to the bottom.

Straight sides make all the difference. The straight sides of the traditional soufflé dish help the soufflé to climb and hold itself up. You can substitute a straight-sided casserole or saucepan (with ovenproof handle). If using a nonstick saucepan, be sure to coat the sides (as described above) to provide a non-slip surface.

How high do soufflés rise? A soufflé can double or even triple in volume. It depends on your beating and folding skills and on the weight of any added ingredients you use.

Use the appropriate size dish. The soufflé mixture should fill the dish to about 1/2 inch from the top. If the dish is too small, the soufflé will overflow; if too big, it may not rise above the rim and look elegant. A 4-egg soufflé usually requires a 1-1/2 to 2-quart dish; a 6-egg soufflé needs a 2 to 2-1/2-quart dish.

Collaring the dish: If the soufflé dish is a bit too small, you can add a collar to the dish before baking. Make a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Grease and coat one side of the band (as described above). Wrap the band around the outside of the dish, coated side facing in. Fasten with string or strong masking tape. The collar should extend at least 2 inches above the top of the dish. It will keep the soufflé in bounds when it bakes. (Quickly but gently remove the collar from the baked soufflé before bringing it to the table.)

Carla, I have a souffle' dish that you can borrow. -gayle

Thanks to you both ladies. Going by Lois' description I think the bowl I have will work fine. (The bottom of it isn't rounded but circular and edged off - more like a cylinder standing on end rather than a globe with a flattened bottom.) I may collar it the way you describe Lois. (Kind of puts it more in the realm of chemistry experiments instead of cooking and therefore more fun for me! Gayle thank you kindly for your offer but I think I'll give it a go with what I have. If it fails it'll be added to my "cooking list of shame". If it works I'll cook it over at your house in your dish!

It worked! My first cheese souffle' turned out glorious. I did "collar" the bowl as Lois suggested and it worked marvelously. Thank you ladies for your help and encouragement.