Cheese Souffle

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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

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This morning, I was hungry for something more interesting then just another omelet and I recalled souffle. It seemed easy and simple and I thought, why not? I like a challenge. Since I love watching Good Eats in my classroom and I trust Alton's recipes, I printed this recipe up and made my way to the kitchen. I had everything but the dry mustard. So I went ahead with it and followed the recipe. I only had medium size eggs though I adjusted a little for that. Anywho, everything was pretty simple and I made sure to be very careful when folding in my egg whites as not to lose any of the air. I poured it into the bowls and baked for about 30 minutes. This souffle was a revelation. It was smooth, just the right taste of cheese, and was so light. It stayed puffy for about 5 or so minutes and then sank in sadly. But luckily before it sank too much I took a picture ^_^ Anywho, I really enjoyed this recipe and my family really enjoyed it too!

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I've never tasted a souffle before, none the less cooked one, so I had no idea what to expect. The recipe wasn't too difficult, though I had watched the episode with Alton Brown first, and that definitely helped. He explained a lot if it so much more than just the recipe does. The souffle came out perfect according to the recipe. It was airy, and stayed puffed up for a good 5-10 minutes while we all enjoyed it.

Although after cooking another souffle recipe, "Incredibly Creamy Souffles" which was a recipe for plain mini souffles, dumped out of their muffin tins when they were done cooking into a heavy cream sauce, and then cheese melted on top, I realized that recipe was much more enjoyable. The texture of the souffles was so much better, maybe because the cheese wasn't baked into it giving it a slimy, oozy texture, but rather melted on top so you could still enjoy the taste of the cheese.

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Before starting, I reviewed the show on youtube, and re-read the recipe instructions in "I'm just here for more food" and followed it to the letter (web recipe and book call for 1/2 tsp of cream of tartar, show says 1/8 tsp but it looked like more so I went with 1/2 tsp. I've never made a souffle before but it turned out perfect. It's the best of eggs and the best of cheese all in one dish. We had with a side salad and some wine for a light dinner. Next up: chocolate souffle!

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I used this recipe for my very first soufflé. It came out perfect, and wasn't hard at all, just time consuming -- the prep took me almost an hour. Clearly I need more practice :-

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This is a tasty recipe and not so difficult. Thank you ! You can also have a smoked salmon version which is very original.I would like to share the recipe with you.You can find it here

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This was my first endeavor with souffle. It was easy to make and those ate it raved at how good it was!!!