Reviewed: Aug. 30, 2009

I tried this today and liked it. I didn't really feel like eating much of it though. I took one commentor's advice and added some salt, and that gave it enough flavour. They rose quite beautifully and didn't take long to sink.

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jennabeanski

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Reviewed: Aug. 2, 2009

This was the first time I tried making a souffle. It rose perfectly and looked great. I would agree with other reviewers that the recipe is a little bland and I might try using a different cheese next time.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jul. 2, 2009

Bland the first time I made it, but a good base recipe. The second time I made this I made a few modifications. First, I sauteed some shallots and garlic that I added to the egg yolk base. Also, I buttered my dish and coated it with parmisan cheese which helped the souffle get that nice crust around it as it cooked. Lastly, I didn't think the step of returning the ingredients to the pan after the egg yolks were added was neccessary. Most souffle recipes I have tried in the past don't ask to do that, they just simply add the rue and the egg yolks, fold in the whipped egg whites, then cook it in the oven. I cooking the egg yolks, like this recipe suggests, and it turned out more fluffy when I didn't.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Jan. 8, 2009

This is very easy and very good. My small kids ate everything and asked for more.

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s2113626

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Reviewed: Dec. 1, 2008

Very easy to make and quite delicious! I have played around with the cheese and used everything from swiss to feta! Just use your favorite cheese and don't be afraid to try this dish!

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Nov. 16, 2008

Delicious. Simple. Kids like it, too. In my small ramekins, I needed six dishes. I used mild cheddar.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Jun. 18, 2008

Very good. Used nutmeg with the mustard instead of pepper. Family (including kids) enjoyed.

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LAURAT001

Cooking Level: Intermediate

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Reviewed: May 23, 2008

perfect

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Chefstacie

Cooking Level: Professional

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Reviewed: May 12, 2008

I made this for Mothers Day Brunch yesterday and it was amazing. I did not use individual ramekins and it still worked out. This soufflee is so fluffy due to the incorporation of the egg whites. I also used 3 different types of cheeses(cheddar, Havarti with jalepeno peppers and monteray jack) It was awesome.

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tagg

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 21, 2008

Very easy and simple. I made this recipe with cheddar but I would love to try it with gouda or even swiss. I made a single serve recipe for myself. I can't wait to make this for my husband and maybe even try a chocolate or carrot souffle.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Reviewed: Mar. 11, 2008

Fabulous! start with beating the egg whites first before the rest of the recipe so that you don't have waste time beating them while everything else is getting over-done. Really good, reccomended to run a knife around after putting the souffle into the dish before baking it to keep it from sticking.

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Kari

Cooking Level: Beginning

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Reviewed: Feb. 23, 2008

Wow. This made me close my eyes it was so good. And so forgiving! My darn eggs were stuck to the container and I ended up breaking all but one. Left with only one white and a yolk, I halved the recipe and added a little bit of egg substitute during the tempering phase. And it -still- came out wonderfully. A little extra cayenne worked for me, too. I used 3 sloped custard dishes and slid a knife around the sides after they baked for 4 or 5 minutes. Oh, and I used soy creamer instead of milk. This is WAY too easy to be a souffle.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 16, 2008

this recipe was relatively easy and the souffle turned out nicely but was a bit bland. next time, i'll try adding salt and maybe other ingredients to make it more exciting.

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Amy

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Reviewed: Feb. 10, 2008

This is my first time making a soufflé and it was a lot easier than I thought it would be. I used ramekins but I'm thinking they were slightly too small because instead of rising like it should, it rose and overflowed. Not a problem though, still tasted the same I'm sure. I added two chopped green onions, a few shakes of salt & fresh parsley but it was slightly bland. I thought it was pretty good anyway. Next time I'll try adding a little more flavor to it (veggies, etc) but overall it's a keeper base recipe. p.s. I had to cook mine for 25 minutes.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 3, 2008

This is indeed well worth the effort. I have made souffles in a large dish, but making them in the smalIer dishes works even better. I used extra old cheddar cheese and added 1/2 tsp salt and a chopped green onion to the mixture. The suggestion to run a knife around the edge of the dish before baking by another reviewer was excellent. Thanks for the recipe Dennis.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jan. 26, 2008

THIS RECIPE WAS FANTASTIC! Like everyone, I was very worried about making my first souffle, but they turned out SO well! Definitely make sure to grease the outside of the dish with butter, it really helps to keep souffle appearances up :)

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chetyre

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Issaquah, Washington, USA

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Reviewed: Jan. 6, 2008

Very good. Few changes - added a bit of salt, diced tomatos, green onion and fresh basil. Also, used whole wheat flour instead. Turned out great.

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mn

Cooking Level: Intermediate

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Dec. 30, 2007

EXCELLENT!!!!!!!! First time I ever made souffle....it turned out perfectly.

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MHERSCHEL

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Reviewed: Dec. 27, 2007

You need a few bowls for this but MAN is it worth it! I used Butter baby Swiss I got from FIGI's and ohhhhhh it's perfect! Just remember to carefully temper your egg yolks before adding to the hot mixture and it's an easy success. Everyone loved it. I am going to do it again, this time, half cheddar, half Swiss. or perhaps Butterkase MMM! Thanks for an easy and great recipe. I have enver made a souffle' before and this gives me confidence to try more! Thank you!!!

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Unspoiled Chef

Cooking Level: Expert

Home Town: Thetford Forest, Norfolk, England, U.K.

Living In: Katy, Texas, USA

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Reviewed: Nov. 4, 2007

this was my first time ever making a souffle and it went very well in my opinion. I made it with dutch young cheese instead of cheddar though, and no cayenne or mustard either but it was very tasty. It took a little longer to bake then 20 mins, but that was most likely because my oven temperature is a little off. It is a very filling recipe though! I'd recommend this recipe to anyone looking to make a souffle. it's very easy to do and tasty.

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