Food Network
Home> Recipes> Holidays and Parties>
Cheese Souffle Recipe

Cheese Souffle

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 71

Showing 31-40 of 71

Sort by:

Newest

  • on September 23, 2009

    Flag

    This wasn't difficult at all! and no chopping! I had never tried cooking or eating a souffle before and this was fluffy, savory and delish! I substituted Gruyere Cheese for the cheddar cheese and served with sausage, melon and french bread. Heaven! Thank you!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2009

    Flag

    Very cheesy and good! :D

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2009

    Flag

    I'm a long time AB fan, and had seen this episode a bunch over the years. However, my fear of both having to whip the egg whites and doubts over being able to assemble the whole thing held me back for a while. When I mentioned it to my wife, she said, "Eggs are cheap."

    Anyways, I tried it, and it came out beautifully! And it turns out to be one of my wife's favorite recipes.

    Additional info on this recipe plus lots of great stuff from AB can be found at I'm Just Here for More Food by Alton Brown<img src="http://www.assoc-amazon.com/e/ir?t=tech07c-20&l=as2&o=1&a=1584793414" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2009

    Flag

    My first attempt at souffle was surprisingly easy and tasted wonderful! I actually halved the recipe, using 2 egg yolks and 3 whites. It wasn't a diffuclt recipe, just labor intensive. The souffle dish I used had a 2 cup capacity and after putting the mixture in, I realized that if it rose as it was supposed to, it would be too high. So I extended the height of the dish by wrapping aluminum foil around it to give it more room for expansion. I was glad I did! It rose even above the foil. I will definitely use this recipe again...maybe even experiment with other cheeses.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 22, 2009

    Flag

    This was a perfect souffle for me since. I will make it over and over .Thank you,

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 02, 2009

    Flag

    This was my first time making a souffle. I am very pleased with the results. I do have a couple of suggestions. Separate the eggs early so they will be ready when the white sauce comes together. Also, the flour and butter were quite dark by the time 2 minutes was up. On the episode he says two minutes or when you smell something nutty. It was hard to smell anything other than garlic when that was cooking and I have a killer olfactory system. If you are familiar with making white sauce, trust your best judgment, if not, watch the flour color to see that the brown flour does not make for a tan souffle.

    Overall, this is an excellent recipe. I am giving it a five.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2009

    Flag

    This is a great recipe except it says to use room temprature butter and on the show Alton used cold butter and then stuck it in the freezer. This makes the butter harder to melt and gives the souffle a better chance to rise up the souffle wall.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2009

    Flag

    This souffle came out perfect and looks so beautiful AND did not fall! It really isn't difficult and not all that labor intensive. From past experience with other souffles, I made the base two hours ahead of time so just before baking, all I had to do was incorporate the egg whites into the base and stick it in the oven. Next time will use a Guyere (sp? or other Swiss.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 25, 2009

    Flag

    Came out perfectly, Alton's recipes are always reliable on the technical side. A little too underspiced would be my only criticism, though depth of flavor was still excellent.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 15, 2009

    Flag

    The cheesy flavor in this souffle was delicious but... the texture was really messed up it was almost liquidy, it is my first time making a souffle so I'm sure I did something wrong but just know that the title "difficult" holds true

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.