Yes, that's how easy it is to make a soufflé!
You can always cook this in individual ramequins but then cooking time might be a bit shorter. I have even baked them in muffin trays.
Heat oven to 375°F
In blender or food processor, put everything except the egg whites
Once mixed, pour in a sauce pan and heat at low heat, stirring until it becomes smooth and thick and then turn off the heat
Beat egg whites until firm but not dry (see How to beat egg whites)
Carefully incorporate the whites in the other preparation (try not to deflate the whites: gently turn a spoon in an 8 shape to incorporate the whites, do not overdo it)
Pour in a well oiled/buttered 1 1/2 litres soufflé dish
Cook 30 minutes
Ingredients
Directions
Heat oven to 375°F
In blender or food processor, put everything except the egg whites
Once mixed, pour in a sauce pan and heat at low heat, stirring until it becomes smooth and thick and then turn off the heat
Beat egg whites until firm but not dry (see How to beat egg whites)
Carefully incorporate the whites in the other preparation (try not to deflate the whites: gently turn a spoon in an 8 shape to incorporate the whites, do not overdo it)
Pour in a well oiled/buttered 1 1/2 litres soufflé dish
Cook 30 minutes