Apple and Cheddar Cheese Souffles
You should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4- to 5-ounce size is ideal. Basically, when it's fully puffed and browned, it's done. And for goodness sake, serve very warm, but not piping hot!