We started by buttering our mold and dusting it with sugar.
Next up was making the sauce.
Here Ryan's folding the egg whites into the sauce.
Then we baked it, not sure whether it'd actually turn out or not. The recipe said there should be 1 1/4 inches between the top of the mixture and the top of the mold. We didn't have that, so we made a collar for the souffle.
It turned out very nicely, if I do say so myself!