I'd heard horror stories about fallen souffles and souffles that won't puff, etc, so I was scared to try it. (I don't like failure.) So I travelled all the way to Florida with my parents and roped my sister into making a souffle with me (and spent a week visiting and painting and hanging curtain rods). She's always ready for a challenge and she bolstered my courage. We chose to make the basic vanilla souffle. Our only obstacle....the kitchen.
My sister's kitchen wasn't just a space for making food, it was also the headquarters for the myriad of home improvement projects we were doing around her house. So we had to make a souffle in a kitchen that looked like this.
Preheat oven to 400 degrees.
Butter the entire surface of your mold (we used a small round casserole dish) then coat it with a thin layer of granulated sugar.
Measure our 3/4 cup milk. In a saucepan, beat 3 T. of all purpose flour with a bit of the milk until well blended. Mix in the rest of the milk and 1/3 cup granulated sugar. Stir over moderately high heat until mixture thickens and comes to a boil. Boil, stirring, for 30 seconds. Sauce will be very thick. Remove from heat and beat for 2 minutes to cool slightly.
I will say that it was a delicious, warm dessert. It tasted exactly like a custard pie only warm and soft and airy instead of cold and wet and slimy. I liked it, but I'm not sure why it is considered the pinnacle of dessert cooking. It wasn't that hard to make and it was the type of food you'd walk over burning coals for, but it was good.