For your soufflé to rise well and to be even on all sides, use a knife to carefully separate the upper part of the soufflé from the ramekin before putting it in the oven. To do this, lower the knife blade into the mould by about 1 cm, press it against the wall of the ramekin and draw the knife in a circle along the entire rim. Now your soufflé will rise well and become a matter of your pride, because soufflé is a small but complex dish that requires knowledge of culinary techniques.