Soufflé is a word that often strikes fear into the heart of enthusiatic cooks, but it's really not that big of a deal. Follow the instructions, use good ingredients and there is no reason why you can't get it up with best of 'em. The Daughter was 10 years old when she whipped-up her first batch. I prefer to make individual, one-serving soufflés in ramekins. They are less risky than one big soufflé, and if you are very concerned about the risk of a failure then you can always make a couple extra to hedge your bets :)
Oh, and try and resist the temptation to keep opening the oven door to check on them: left alone at the correct temperature for the correct amount of time they will be fine. Keep opening the door and you'll interfere with the temperature, and therein lies disaster....
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