Hi Meg, Yes, just prepare ahead of time and then bake when ready! If it’s for a special occasion, Zoë recommends doing a test first to make sure you like the results. Cheers!

Bummer! Looks like they took that recipe down from their site. I was able to find this though (also make sure to bake at 375 degrees for individual ramekins):

Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce of your choice, if using.

Hi Richard, with a souffle it’s the opposite effect you want. You want intense heat to souffle the eggs. A water bath prevents that because of its low and slow heat. I hope this helps!