Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made in advance, even the day before. MAKE AHEAD: The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Wine: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.