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Blue Cheese Souffle with Fresh Figs and Honey Recipe

Blue Cheese Souffle with Fresh Figs and Honey

Recipe courtesy Tyler Florence

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on February 04, 2010

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    This was the first souffle that I ever made and it turned out great!! it was much easier to make than I thought it would be. As a matter of fact I made the whole meal taken from this episode and the pork chopps are awesome also.

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  • on December 22, 2009

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    I just want to say I have not made this recipe, but I noticed some of you had problems with the written recipe leaving out 2 tbs of sugar. I just watched this episode (that's what made me look this recipe up! and Tyler adds this sugar into the bechamel sauce before it is removed from the heat and the egg whites are added. I hope that helps!

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  • on October 24, 2009

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    Very tasty and different. Tastes like a desert from a good, 5 star restaurant but it's very easy to make.

    P.S I agree that you have to add a little more sugar.

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  • on February 05, 2009

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    Loved the souffle, looked beautiful coming out of the oven but within 5 minutes they fell flat. Anyone know why?

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  • on July 02, 2008

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    We really loved it. Agree with another review that 2 tablespoons of sugar are not accounted for. (Recipe calls for 2 Tblsp sugar, plus more for the ramekins I may consider putting the 2 Tblsp sugar into the egg whites next time - but that may mess up recipe as the savory flavor of souffle is great. Regardless - it is delicious & something out of the ordinary. You'll want to go heavy on the honey. Also used one souffle dish instead of 4 ramekins and baked about 40 minutes total and it turned out beautifully.

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  • on July 01, 2008

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    This was my first ever homemade souffle and I was so thrilled with the results. I did not serve this as a dessert, and would not. I instead chose to serve it with cracked pepper over the top, fresh figs sliced on the side and a teaspoon of honey to use as my guests chose. I dug my spoon inside and let the honey seep into the light souffle. Paired with a rich flank steak, sauteed spinach and a (lucky delicious cabernet it was just perfect. Note: I also noticed the extra 3 tablespoons of sugar but ignored them as I was aiming for savory and there were no problems.

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  • on June 11, 2008

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    Everyone in my family who likes blue cheese LOVED this dessert! It definitely was sweet and savory like he said. If your not counting calories then load up the powdered sugar and warm honey!

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  • on February 10, 2008

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    3 out of 4 people really enjoyed this most interesting dessert. My husband just didn't like blue cheese and souffle texture. Make sure to use the entire 1/2 of honey and be generous with the powdered sugar. Also the recipe alled for 2 TBL of sugar plus more for the ramekins but I never found a place to use the sugar other than the ramekins. Figs were out of season so I had to substitute and used pears.

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  • on February 04, 2008

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    wonderful!

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