To simplify soufflés even more, rather than deal with the typical but fussy step of greasing a parchment collar and securing it around the lip of the dish to prevent oven overflow, simply leave an inch of headspace between the top of the batter and the lip of the dish.
For a foolproof way to tell if your soufflé is done, take two large spoons, pull open the top of the soufflé, and peek inside.
The center should be barely set. If it still looks soupy, return it to the oven. This in no way harms the soufflé. After all, a soufflé is not a balloon; it’s a matrix of very fine bubbles. No tool can pop enough of them to cause it to fall.