Remove the dishes from the water bath and place them on a rack to cool to room temperature. Soufflés will fall – don’t worry. Let them cool to room temperature. Run a thin blade around the edges of the baking dishes, and turn the fallen soufflés out onto parchment paper. They can be kept in the refrigerator, covered well with plastic wrap, for up to 36 hours. Alternatively, you can freeze them, wrapped airtight, for up to 2 months.