Blue Cheese Souffle

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This is the second time that I made this and it is one of my husbands favorites. The souffle rose beautifully, browned on top nicely and was firm yet creamy throughout. Could not be easier to make. I was always in awe of those who made souffles yet now I know, thanks to Ina, that it can be made in a home kitchen. Thanks Ina!

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It was really tasty but unfortunately it deflated as soon as I took it out of the ove. Not sure what I did wrong. Will try again!

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I made this for Thanksgiving dinner, served as a first course with a vinaigrette salad with spring greens, pears and dried cranberries. My family is very culturally diverse, and it was a huge hit. Everyone loved it.

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Delicious! I will make this again.

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This is my first ever souffle and of course, Ina did it again with her winning recipe. I took a picture and will post to my blog, I was so impressed with myself. I also used 4 ramekins instead of the one bigger dish. Perfect. Thanks, Ina.

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I wish I could also post a picture because this came out beautifully and tasted great. I did use a larger souffle dish (2 1/2 qt., and therefore modified as follows: 1 additional Tbsp butter and flour; 1/2 cup more milk; 2 oz more cheese and 2 more egg whites.
Delicious and easy! Thanks Ina.

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Perfection as written. The only confusion was the size of the dish. Use a 1 and 1/2 quart souffle dish and it will turn out perfect. The size indicated will not work.

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This is the most awesome souffle recipe ever! I have served this for date night with my husband, as a dinner with guests, and a brunch on Christmas morning! It has always been very well received. Ina has yet to do me wrong.

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this was my first EVER souffle. i was petrified, but i followed this recipe to the letter, and it was perfect in every sense of the word.

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Very good. I used gorgonzola and it was excellent. I did have to use about 6 ounces in order for it to have enough flavor, but it was great.