For a long time I never attempted a souffle. I guess I was scared of this tempestuous diva. Eventually I got up the courage to try the dreaded souffle, and now it is a regular part of the repertoire.
A souffle is not hard. It is basically an egg yolk-thickened white sauce lightened up with some whipped egg whites. That's it. No magic.
Some people will say you MUST serve the souffle as soon as it comes out of the oven or all is lost. You know, I wouldn't serve my guests a lot of things unless they are fresh from the oven. What makes a souffle any more magic than a fresh scone or biscuit? So once you get past that particular terror tactic, what's left?
Oh yeah, it might collapse in the oven, and then all is lost. I have vague recollections of '60s sitcoms featuring failed dinner parties on that count. Well I have made a lot of souffles by now. You would not call me a ballerina in the kitchen - the way I blunder about should guarantee that all is lost, but no - it comes out fine every time.