What type of soufflé are you making? A crème patissiere is common for sweet soufflés however I have found that a chocolate soufflé is better with a béchamel base.
6 egg yolks
125g (1/2 cup) caster sugar
30g (1/4 cup) cornflour (cornstarch)
10g (14oz) plain flour
560ml (2/14 cups) milk
1 vanilla pod
15g (1/2 oz) butter
Whisk together the egg yolks and half the sugar until pale and creamy. Sift in the cornflour and flour and mix together well.
Put the milk, remaining sugar and vanilla pod in a saucepan. Bring just to the boil, then strain over the egg yolk mixture, stirring continuously. Pour back into a clean saucepan and bring to the boil, stirring constantly, it will be lumpy at first but will become smooth as you stir. Boil for 2 mins, then stir in the butter and leave to cool. This will keep for a couple of days in the fridge if you transfer to a clean bowl and cover with plastic wrap to prevent a skin from forming.
I have made very good raspberry soufflés with crème pat;
Put a baking tray in the oven at 190C to heat up (Sorry I don’t know the Fahrenheit equivalent) and prepare the ramekins as Blueicus' post. Use half the quantity of crème pat and warm in a bain marie. Take 14oz raspberries and 3oz of sugar, blitz in a blender, then pass the puree to sieve out the seeds. Add the crème pat to the raspberry puree and whisk together.
Beat 8 egg whites to firm peaks, I like to add a pinch of cream of tartar here, I find it stabilises the mixture but that is a matter of preference. Gradually whisk 2tbs of sugar into the whites until stiff and glossy. Whisk a third of the whites into the into your raspberry mixture to loosen it, then fold in the remainder until fully incorporated.
Pour into ramekins or whatever dish you are using and tap a couple of times on the table to make sure there is no air trapped in the bottom. Level the top and run your thumb around the inside rim of the dish. Bake for about 12 mins depending on your oven, the top might be slightly brown. To finish, dust with icing sugar.
These are beautiful and pretty fail-safe, I would use this recipe for most fruit flavours. If you want my chocolate soufflé recipe, just reply and I will gladly post it.