I'm always impressed when I have a souffle at a fine restaurant and the souffle neatly pulls away from the side of the ramkin. At home I have not been able to reproduce this result. I've buttered and sugared, buttered and rebuttered and sugared, used Pam -- nothing seems to work. Is there a secret technique I'm missing?
I should mention that I am using the usual white ceramic ramkins (Cordon Bleu, I think).