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Cheese Souffle Recipe

Cheese Souffle

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on February 25, 2013

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    So easy to make, we loved it. Def. checkout the YouTube video that goes along with this. I froze my dish overnight by accident and it worked great. I also went to my local cheese shop and got an awesome cheese full of flavor for this. Also have everything you need ready and waiting, eggs separated etc. makes it easier. I will be trying this again with different cheeses .

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  • on January 07, 2013

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    I used this recipe for my first attempt at souffle and it was incredible. I did leave it in slightly too long, but was using small ramekins and forgot to compensate. I couldn't have been happier. Great recipe!

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  • on January 02, 2013

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    I always wanted to attempt a souffle and tried this recipe first. It came out perfect : Thanks Alton Brown for this great recipe!

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  • on July 28, 2012

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    I've been using a recipe for cheese souffle since I was a teenager from my mom's 1937 Household Searchlight Recipe book. It has never failed me, and when we "kids" all get together, my brother and sister always ask me to make "mom's souffle". Thought I'd give Alton's recipe a try, and I'm thrilled! This puffed up a little taller (I've used it 3 times now and just looked wonderful. I use a little cayenne instead of the garlic powder - something I started doing years ago with Mom's recipe. Mom always said (and I'm still a believer that the real secret is to use the best quality cheese that you can - none of that preshredded stuff. Great recipe.

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  • on April 24, 2012

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    Amazing! Didn't have cream of tartar but it worked out perfectly anyway first time, with the split deck and oh so fluffly. Great recipe!

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  • on February 14, 2012

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    Delicious. I added a pinch of cayenne for a kick and the souffle had great flavor. The inside was cooked perfectly but I found the top and the outsides were a little too brown and tasted slightly burned. Might be my oven? Too hot?

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  • on January 13, 2012

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    Super recipe. I halved it because it's just me and my lovely wife. Also, I used individual dishes because i dont have a large dish. Cook time was 30 min. The hardest part was getting the parm ground small enough. BE GENTLE in the final mix. It doesn't have to be fully incorporated. So cheesy and crispy on the out side. Since I didn't have sharp cheddar, i mixed mild with provolone, parm, robusto, and some good moz. Make this recipe some weekday night, it's super easy, just watch the video first.

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  • on January 12, 2012

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    I showed my daughter the science of "Quantum Foam" she was interested. This was a great recipe.

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  • on December 09, 2011

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    EP
    IC
    FA
    IL unless you like cheese scrambled eggs... cooking time is all off and ends up ruining the whole batch

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  • on August 21, 2011

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    This was my first attempt at a souffle. I am quite pleased with both the recipe and the instructions. I used the recipe more as instructions for a souffle as I changed up the cheeses.

    I varied from the recipe as follows: To the butter I added the greens of 1 scallion. Instead of 6 ounces of cheddar I used 3 ounces of 4 year old extremely sharp yellow cheddar , 2 ounces of a goats milk very creamy soft gouda , and 1 ounce of a hard style aged gouda that has a salty taste reminiscent of parmesan. I also added about 6 strips of hardwood smoked bacon chopped finely. I used 2-5 inch rammekins instead of the recommended 8 inch because that is what I had on hand.

    My wife and I both enjoyed the souffle immensely. We paired it with some fuji apple slices on the side and a bottle of Eco sauvignon blanc.

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