Ingredients:

• 2 tablespoons unsalted butter (plus extra for greasing)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 4 large eggs, separated
• 1/4 cup granulated sugar (plus extra for dusting)
• 1 teaspoon vanilla extract (for sweet soufflé) or 1/2 teaspoon salt (for savory soufflé)
• Optional: 1/2 cup grated cheese (for savory soufflé) or 1/4 cup melted chocolate (for sweet soufflé)

Equipment:

• Ramekins (4-6, depending on size)
• Whisk
• Saucepan
• Mixing bowls
• Spatula

Method:

1. Prepare the Ramekins:
   • Preheat your oven to 375°F (190°C).
   • Grease the ramekins with butter and dust with sugar (for sweet soufflé) or flour (for savory soufflé). This helps the soufflé rise evenly.
2. Make the Base:
   • In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for about 2 minutes until it turns slightly golden.
   • Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens and starts to bubble.
   • Remove from heat and let it cool slightly. Then, whisk in the egg yolks one at a time. Add vanilla extract for a sweet soufflé or salt and cheese for a savory version.
3. Prepare the Egg Whites:
   • In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. This step is crucial for the soufflé’s rise.
4. Combine and Fold:
   • Gently fold a third of the beaten egg whites into the base mixture to lighten it. Then, carefully fold in the remaining egg whites. Be gentle to avoid deflating the mixture.
5. Fill and Bake:
   • Spoon the mixture into the prepared ramekins, filling them to the top. Run your thumb around the inside edge of each ramekin to help the soufflé rise evenly.
   • Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking, as this can cause the soufflés to collapse.
6. Serve Immediately:
   • Soufflés are best enjoyed straight out of the oven while they’re still puffed up and airy. Serve them with a dusting of powdered sugar for sweet soufflés or a sprinkle of fresh herbs for savory ones.

Tips for Success:

• Room Temperature Eggs: Use room temperature eggs for better volume when beating the egg whites.
• Gentle Folding: Fold the egg whites into the base mixture gently to maintain the airiness.
• Avoid Over mixing: Over mixing can deflate the egg whites, resulting in a dense soufflé.
• Serve Immediately: Soufflés start to deflate quickly after baking, so serve them right away.