Place your egg whites into the bowl of a mixer. Slowly begin to beat them with the whisk attachment. When the egg whites are white and fluffed, they have reached soft peak (when you can see evidence of where the whisk has moved through the frothed whites).

At this stage, you can slowly begin to add the sugar.

When you can remove the whisk from the bowl and a stiff peak remains in the egg whites, they are ready for the souffle.

Place a portion of your souffle base into a wide-bottomed bowl. (You will have made this base from the pictorial (Souffle Part 1: making the base).

Smooth the base all over the bottom of a wide-bottomed bowl.

Put a small portion of the beaten egg whites into the bowl that has been coated with the base.

Gently pull your spatula across the bottom of the bowl, collecting some of the base and some of the egg whites as you do. Turn your spatula over and "fold" what was on the bottom to the top.

Rotate your bowl as you are folding and scrape the sides as you go. Try to do this in the least amount of motions as possible so that you don't lose the air that you have whipped into your egg whites.

Distribute the folded egg whites and base into the prepared souffle dish. You may overfill the dish and then lightly tap it into the palm of one hand to ensure that there are no large pockets of air in the dish.

Level the souffle base to the top of the dish with a spatula.

Pinch the side of the dish with forefinger and thumb.

Run your fingers around the edge of the dish to create a small channel around the souffle base. This will ensure that the souffle will rise straight up.

The top of the souffle should look like this.

Bake the souffle according to your recipe. When it is removed from the oven, it should be served immediately so that it does not fall.

Pierce the center of the cooked souffle with a teaspoon.

Pour flavored creme anglaise into the hole of the souffle. Enjoy!!