Cheese Souffle

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This turned out beautiful. Extremely fluffy and light yet, it had wonderful flavor. You can really use any cheese you'd like for this recipe. This recipe does have a lot of steps so there is room for error if you are not careful bu,t if you prep things ahead of time, and don't rush anything, you should have wonderful results. Also, when folding in the egg whites, I always use a whisk because it incorporates them more easily and it keeps them fluffy. Good luck to those who are wanting to try this recipe. You won't be disappointed.

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I followed the recipe exactly as described and performed on the TV show and it came out perfectly. It was cheesy and puffy and luscious!

I am amazed at the number of stupid people who alter the recipe and then complain about inferior results, or those who completely change the recipe into a monstrosity of their own and then post a review to the original recipe!! Go away.

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I made half the recipe, with three egg whites (no water, and two egg yolks. I substituted Gruyere cheese for the cheddar, and you can really skip the Parmesan - you use about 1/8th of an ounce, so it isn't worth buying.

Then I took a leek, minced it fine, sauteed in butter and set it aside. I also sauteed 1/4 of the kernals cut from a cob of corn in butter too. I added both of them, as well as 1Tbsp minced rosemary and 1tsp minced cilantro to the flour mixture before the eggs were added. The souffles were baked into three small ramekin sized souffle dishes.

While the souffle was baking, I took a can of italian diced tomatoes (with garlic, onion, oregano and basil and added another tblsp of minced rosemary and another 1/4 ear of corn kernals (uncooked and then a tablespoon of olive oil and simmered for the 35 minutes.

The tomato mixture was used as a sauce. I just plopped a ramekin on a plate and surrounded it with the tomato mixture, which added a fantastic color. The corn kernals in the tomato made it really pretty. I served it on a candle-lit table with a dozen roses and Chardonnay.

It was outstanding. The woman I made it for on Valentines day said it was the best V-day meal she'd ever had. Very romantic.

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All I had was a 6 inch souffle dish, so i tried to half the recipe... It looked perfect and tasted good, just nothing amazing. I did give 5 stars though because I had never made one and the recipe and show were really easy to follow. I also used colby-jack cheese which is probably why the flavor wasn't as pronounced.

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followed the recipe and it turned out like photograph, just not as dark moist inside but done, cooked 30 min and rose almost 3 inches used four smaller souffle dishes

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Once again, you've de-mystified another culinary classic.

@ the few of you complaining about deflation after removing from the oven, that's just the way it is. You have about 5 minutes and that's it. Event the best prepared souffle's are temporal by nature. Inhale it quick and be happy :

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This was the first attempt at a savory souffle dish. I followed the instructions fully and used all the right ingredients but after i baked the souffle, it didn't rise like it's supposed to. Once i took it out of the oven, it flopped completely. The taste was great but the texture was not how it's supposed to be. I think this recipe isn't detailed enough for amateurs like me.

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I was wary of trying this because I live 6000 feet above sea level, but it came out great! It was a little gooey when I first cut into it, so I would recommend letting it sit a minute before serving.

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The original episode with Alton reran last night. My wife commented that I hadn't made a souffle for some time - so I grabbed the recipe from the Web site this morning. Best souffle - by far - I've ever made and certainly among the best I've ever eaten. I got a fabulous 2.5" rise and the souffle remained light and fluffy until we managed to force down seconds (still too much for two and the remainder sadly went light and fluffy down the disposal. Being a little cheap, I chose not to toss out the extra egg yolk and compensated by not adding the tablespoon of water to the egg whites before whipping them. I imagine the recipe would have been better had I followed it more precisely, but I don't know how.

Great show and a great recipe Alton!.........................g

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I never had or made souffle before. I heard about the difficulty and skills needed to make it so I was interested to try it out. It was easy to follow the recipe after watching the episode. I did had to do the white sauce a second time because I waited to long for the water to evaporate and the butter became brownish...
The souffle came out beautiful just as the one in the pic!!
However, there was a crack on it and I think that let it deflate =(...
I loved the taste and I will definitely try it again, I will be careful about smoothing out the surface next time.
One question I had was how to eat it. Is this a side or main dish? I though to eat with salad and I also make roasted pork loin but I wanted to know what Alton suggests.
Thanks for making it easy!!