Bake that souflee' - All about breaking the ice
One of the greatest things about evolving as a cook (or as any artist for that matter) is having something strange and unknown become familiar. Every technique on earth has but just a few building blocks and a few tools. The medium is just a vehichle for expressing a feeling. But the medium is master. Souflee' is a very basic (and old) concept.
The reason it's so hard to do is that you must be shown.
In a nutshell: you prepare a creme anglaise base with or without a bit of flour depending on what you're making.
Then you flavor the base. This can be done in advance.
Finally after you've counted backwards on your moment of service timeline, the base is "lifted" by folding in the egg white mixture (which like the base can be made a number of different ways), then put into ramekin and dusted. The consitsancy of these steps must be exact, the oven temperature must be exact as with the placement of the rack. Only way to see how easy this is is to watch a video of it.