Blue Cheese Souffle

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I love your recipes, I try different ones they are the greatest. I'm excited to try this one..

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This is one of the easiest and most delicious souffles i have ever made. I used skim milk (iknow, what's the point and it came out as creamy as ever. Make it once and you will be hooked

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This was my first souffle and it was fun to make.

I'm surprised at the comments that called the flavors in this dish subtle and bland. I have to ask if these people used actual Roquefort or just plain blue cheese? I used half Roquefort and half plain blue - and I thought it was too strong/ RIPE for me.

I have to agree with other comments that the bottom of the dish was still liquid while the top was VERY browned. Maybe I did something wrong with the egg whites that caused this to be.

I didn't really care for the flavor, but I have never had cheese souffle before ( except those little bacon, spinach ones at Panera. I think I might try another one with a different type of cheese.

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This was the best one so far for my successful souffles.
I've tweaked with the heat and more of the cheese, and they are still fine.

Now that I am a souffle fiend , I incorporate one before I put on my special music shows. I am also stubborn and believe in my pollyanna heart that there is a way to maintain the top hat: Following are a few things that work for me SOMETIMES.
I think I need more ways to keep the puff on the souffle, as I have made many of them and intend to do some kind of magic on maintaining the gorgeous ?top hat? of the original large deep souffle.
FYI, here are the only ones I know and sometimes it works, other times naughta?.
~ When making the roux, put rice flour instead of all purpose flour, as it is finer and lighter. Also use an EXTRA teaspoon to the recipe. This will enable a more stabilized ?shell retaining the air.
~ After the 1 1/2 quart souffle is baked, gently open the oven door so that it cools down gradually, once again stabilizing the crown. Hope this helps, and if there are any other ones, please let me know as I have a small entertainment business where I prepare one before an art show.

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The best ! Every one loved this dish. It's good to know we can cook!

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This souffle was wonderful to make and eat! It's gentle wonderful flavor is mild enough that I think even my grandchildren would love it. I've never made a souffle before so I was pleasantly surprised that it came out fluffy and golden brown. I used my convection oven so it cooked perfectly! I love you Ina - you soothe my soul listening to you and watching you cook! thanks for sharing all your cooking skills and love with all of us! You're my favorite on FN!!

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WOW, WOW, and triple WOW. I used more blue cheese and cayenne than the recipe called for.
Also, I only made a 1/2 recipe so there would be no left-overs. To get 1/2 of an egg white, simply separate the egg, pour the egg white into a measuring cup and use half of that. And voila.
To get 1/2 an egg when I half a recipe, I crack the egg and stir it up. About 1/8 of a cup is half an egg.

Eve - Prescott, AZ

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I have never made a souffle and wanted to impress my parents tonight for a nice dinner at our house. I did have to make a few last minute substitutions, b/c I thought we had things at home that we did not ( gorgonzola instead of just blue cheese, wheat flour instead of regular and skim milk instead of whole but it turned out great and even a little healthier for us by accident. My parents were totally impressed. I made this and it went over great! The souffle stayed puffy and was an excellent compliment to our filets. I would recommend this to anyone. My dad asked for the recipe and is makng one with spinach at our next big family dinner! Thank you!

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My son loves blue cheese and souffles so I thought this would be a big hit...Unfortunately, I didn't get much of a response for the work involved. I always use good blue cheese so that wasn't the issue-maybe it needs more of the nutmeg and cayenne pepper as I agree with other reviewers, it was rather bland..Maybe good for a few more guests after a few more glasses of wine!

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I LOVE souffles. I even love Ina Garten- she is one of my favorite chefs. However, this was very disappointing. First, the flavor was good, but it was too subtle and very bland. Second, the cooking times are off, and it results in an eggy bottom that is still liquid, with a well done top. I followed this recipe TO A T. Please take my advice- it is a decent bit of work, and so not worth it.