Adjust oven rack to bottom third level and preheat oven to 375°F (190°C). Brush 2.5L soufflé dish or casserole dish with butter; sprinkle with 2 tbsp (30 mL) of the granulated sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend 2-inches (5 cm) above rim; tie with kitchen string.