Cheese Souffle

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

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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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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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This was my first attempt at making and eating a souffle and I think it turned out really good! I found the video for this episode on YouTube, watched it, and followed it exactly. It has A LOT more detail than just the recipe. I didn't have the "right" souffle dish but it still rose a good 3 inches, so don't let that deter you!

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I added chopped parsley to the cheese mixture and infused the milk with scallions for more flavour. This was my first time making and eating cheese souffle, and it turned out really well for me. I also used individual ramekins instead of one large one, and the mixture made about 15 souffles!

I would recommend adding an herb or parsley/scallions like I did, for more flavour!

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This was amazing...followed the recipe precisely and it came out picture perfect and tasted like cheddar heaven. It puffed up 4 inches
above the souffle dish...Served with a tossed salad and you are set.

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I feel guilty for eating by myself, everybody should try it, or put it in the bucket list at least.
Came out so good looking, I took pictures of it