Parmesan Cheese Souffle

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I had never made souffle before and it came out perfect. I love your show, it makes me feel like I can actually cook!

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all i can say is ""YUMMMMMM""

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I can provide hints on baking times and ramekin sizes. I split the batter in half and used one medium ramekin and then 3 smaller 8 oz. ramekins (filled 3/4 full. The small ramekins were done in 15 minutes and they were beautiful with a golden top. The one medium ramekin took about 40 minutes, and to prevent the top from scorching, I had to lower the oven temperature for the last 10 minutes. The larger one wasn't as pretty nor was the consistency as uniform, so I would definitely suggest using smaller ramekins. I think you will need 8 ramekins.

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My daughter and I were attending the semi-annual cattle roundup at my Son-in-law's South Texas ranch last weekend. We saw Claire make this on TV and decided to make it for friends, family and cowboys who were there. We had two smaller ramikens, so we made two. It was absolutely delicious. Everyone raved about it, and her husband doesn't especially like cheese, but he liked it too. We will definitely make this version again; maybe next time we will try mincing a few jalapeno peppers and add for a spicy version.

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I watched Claire make this recipe on Saturday. She put it in a large souffle dish, and as the other readers have said, baked it for 20 minutes. I used the same size dish that she did, and I had to cook it about an hour. Apparently, 20 minutes is the baking time for the smaller ramekins. I also had to cover the top with a piece of foil to prevent the top from burning. My luncheon guests enjoyed it, probably because they were starving by the time it came out of the oven.

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followed recipe exactly however needed to cook an addition 15 minutes. Not a good use of ingredients in my opinion.

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Great recipe. I used a large baking dish, like Claire did on TV and not the small ramekins. I baked for about 30 minutes when I saw a nice golden brown on the souffle. I took it out of the oven and saw too much giggle, so I baked it for 5 more minutes. Not too scientific, but it worked well. My wife loved it and so did I. I looked for leftovers the next day but my wife had alreaddy finished them. Next time I might add some chives.

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Absolutely great and for those of us with swallowing problems THANKS for this and for the Sweet Corn Brulee both are 5*

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I'm giving it a 5 on the taste. My baking experience was not like Claire's on TV. But this was my first attempt at something like this and I have no idea if I am doing everything right. It did not rise nearly as high as it was supposed to. At 20 minutes, it was only half way up the souffle dish. At 25 it was higher and only then was it showing a stretch mark and starting to rise in the middle, By 30 minutes, it was rising slightly in the middle, but getting too brown so I took it out.

It tasted great and exactly like the cheese souffle that I remember my Mother making back in the 70s. So I will try again and try to perfect. Delicious I have to say.

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I am baking this right now and so far, I am not too happy with this recipe. I watched it this morning and was excited to make it. I think the wording in the instructions is bad. It tells you to heat milk then make your rue, but you need to heat your milk sooner. Also it doesn't tell you how long you need to simmer your sauce. I baked it for 20 mins originally and its completely raw. I put foil on it and am hoping I didnt completely ruin it. Every other recipe's cook time is much much longer.. It does have a really good taste to it though! (What I was able to taste and I am very excited about it to cook! That saved the rating.. I WILL use another recipe next time..