Making a Souffle

Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.

After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.

Stir about a fourth of the egg whites into the egg yolk mixture to lighten.

Fold in remaining egg whites.

Transfer to prepared baking dish.