Baking Equipment – What Are the Dips in Muffin/Cupcake Tins Called?

Out of each of these I would say the tea cups although I really think you would be better to purchase/borrow a souffle dish. The souffle needs to rise and a vertical makes this far easier.

I wouldn't use anything metal is it may get too hot too quickly and overcook the outside of the souffle.

Something else you might want to try is to use a casserole dish but make sides from heavy duty aluminium foil (about 6 inches high should do) or use a deep baking tin.

I would call it a custard, I think, if not only for want of a better word. A custard consists of milk, egg and a thickening agent i.e. flour, so it fits the description well enough.

It might sound a bit odd to English-speaking ears though. I think 'savoury custard' is probably more appropriate. I must admit I always thought moussaka et al was topped with a white/bechamel sauce; I'm pretty sure that's the more common topping in 'the West'.

As for the dishes themselves, I'm not sure if there is a catch-all English term for them - 'pasta bake' is an English version of the Italian pasta al forno, but that obviously only applies to dishes that use pasta.