Don’t let the name of this recipe intimidate you. Soufflés, especially this one, are much easier to pull off than you’d imagine. The one trick we really recommend is making sure that your mixing bowl is squeaky clean—any dirt or grease (from your fingerprints even) will prevent the soufflé from properly coming together. Other than that, follow the recipe and you’re golden. Oh, and don’t fear the fall: it’s really hard for the soufflé to fall prematurely in the oven. And once you take it out, it’s supposed to fall. We recommend serving this one with more warm maple syrup on top. Fancy brunch, anyone?