Move your oven rack to the bottom third of the oven then preheat the oven to 400 degrees.
Brush butter on the insides of two ramekin bowls completely covering the bottom and sides.
Add sugar to each ramekin and completely cover the insides. Shake out the remaining sugar and place the prepared ramekins on a shallow baking pan.
Separate eggs using two bowls.
Add all the ingredients to the yolks and mix until well blended.
With a handheld mixer, whisk the egg whites until soft peaks form and can hold their shape
without being stiff.
Stir and gently fold in half of the egg whites into the soufflé batter until combined. Repeat with the remaining egg whites.
Fill each ramekin to the top with the batter.
Bake until puffed and brown about 10 to 11 minutes.
Diva’s Tip: This recipe makes two soufflés so double the recipe if you want to make more.
