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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

Showing 61-70 of 71

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  • on July 28, 2005

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    I'm only 14 years old, and just started cooking about 6 months ago. This recipe is not for experts! It's super easy, as long as you know how to temper eggs. Made with a half and half mix of one percent and two percent milk, and 2 percent or reduced fat cheddar cheese, it only has 256 calories per serving! My family couldn't tell I use reduced fat anything, and my mom is pretty against me using reduced fat cheese.
    Ha! Great recipe, gotta try it.

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  • on June 10, 2005

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    I took my time and it came out just perfect. I figured what the heck, give it a try and I could not have been happier. It not only looked like a picture it was light and fluffy and just wonderful.

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  • on May 12, 2005

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    OH MAH GAWD! (said with a mouthfull of souffle

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  • on April 04, 2005

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    My wife and I TIVO'd this episode and both got the itch to give this recipe a try right off the bat, which is a first for us. Long have we watched Good Eats but NEVER had we tried the recipes....

    I must admit it made it much easier working as a team, i.e. I worked the roux milk mixture as my wife worked the yolks etc. Also we did have to do some addional baking as we live in Colorado and had to adjust for the high altitude.

    But it turned out WONDERFULLY, following Alton's steps and techiques to the letter really helped also... However what he doesn't mention too much, really at all, is the WONDERFUL effect the garlic has.. It's not too overpowering, but we are serious garlic lovers, it makes the taste out of this world...

    We are now ready to tackle other souffles!!!! Thanks Alton :-

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  • on January 16, 2005

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    This is a very clear and simple recipe. I have made it four times now, and it is well explained, and it works every time, flawlessly.

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  • on December 12, 2004

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    We make this on a regular basis. We use Arina goat cheese (a hard goat cheese similar to cheddar rather than cheddar which is a wonderful improvement!

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  • on December 05, 2004

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    Although this recipe was listed as "expert" under the skill level, I took a little extra time preparing, and it paid off!! My souffle fell, but it still tasted great!

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  • on October 02, 2004

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    Do not use Chedder, a flavorful swiss is better.

    Simple but very good.

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  • on August 16, 2004

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    This was a decent cheese souffle, and it stayed fluffy out of the oven, but only for about 3 minutes. I'm very proud of myself for being able to make this and I would probably make it again, but I need to know how long its supposed to rest before cutting it? We did not wait and as soon as we took a scoop, it deflated!!!

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  • on July 28, 2004

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    Very Tasty and easy to make.

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