Recipe(tried): Souffle help

Noreen, your recipe said "not" to grease the cup? That's wrong. The cup needs to be greased, then dusted with sugar.

Okay, lets see if I can give you a rough idea of how they are supposed to work. You can make the base way in advance. When I was still working, I would make the base for souffles in the morning and refrigerate it. About an hour before dinner service, I would get the eggwhites out and let them warm to room temperature. Egg whites whip better at room temp. When someone ordered souffle, I would whip the whites to medium stiff peaks (not too stiff - soft, but firm!), the fold into the base and spoon, carefully into the ramekin. Then into the oven. When it came out, it was set on the serving plate, dusted with powdered sugar, and sent to the customer with the sauce.

When I get home tonight I'll post a couple of recipes for you. I have done chocolate, Gran Marnier, raspberry, lemon, mint-chip, and a few others; it all depended on what I had on hand. I'll be happy to share the recipes with you.