Timing is very important in making souffles. You can make the base part up a little ahead, then just before baking them, you can whip up the whites and fold them gently into the base.
Follow the directions in your recipe exactly until you know how to do it on your own.
When I was first learning the basics of cooking and baking, I'd look up a recipe in several different cookbooks and compare the ingredients and directions. If there were a preponderance if similarities, I'd go with the most popular recipe--figuring that if it works for many cooks, it's probably a good place to start.
Once you know the techniques and what to expect from ingredients and how they interact with each other, you can play and create new things.
Good luck and have fun!