This dish indeed demands precision to a degree, but it all depends on how you set yourself up for the task. Unfortunately, if ...

Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2 1/2-quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees. Place corn in a large saucepan ...

The mixture should be fairly loose. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 ...

Place in the prepared ovenproof dish, then run your thumb around the edge of the souffle mixture to help the souffle rise. Bake for 25 minutes without disturbing until well-risen and the top is brown.

Cut six 14-inch-by-7-inch strips of cooking parchment. Fold the strips in half lengthwise and wrap them around six 6-ounce souffle dishes to come up about 3/4 inch above the top of each dish.

Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until ...