I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 400F oven. Isn't that a bad idea, risking cracking the ramekins from the thermal stress?
The recipe is originally from America's Test Kitchen (paywalled, sorry), so I'd expect it to be pretty trustworthy, but this seems a bit scary!
Best Answer
It's going to depend on the material your ramekins are made from. If you have glass ones, maybe they'll break.
But the typical porcelain ones should be fine. Keep in mind they're used for crème brûlée, which is prepared by chilling to set, followed by topping with some sugar, then caramelizing by either a torch or placing right under a broiler.
Cold to broiler or torch is a much bigger thermal shock than cold to cold to oven.