Hard to go terribly wrong with a cheese souffle, and this one certainly doesn't. The guests I served this too aren't great fans of strong cheese, but they still gave it great reviews. I think it downplays the blue cheese flavor nicely without making it too mild. It's important to note that oven temperature is a big factor in making souffles; the time in the directions worked fine in the oven I used, but I know it wouldn't have in my oven back home.
Mmmmm...Try this, instead with a good Gorgonzola (e.g. "Oregonzola" by Rogue Valley Creamery) and add some fresh basil. YUM-OH! (Oh, and add some garlic 8-)
I've never made souffle before, so this was a first for me. The taste was good, but after 25 mins in the oven, my souffle was only half cooked on the inside. I think this needs to cook for at least 40 mins in a big souffle dish.
This is definately not your everyday souffle and does take some time to make, I increased the Parmesan cheese slightly and will reduce the dry mustard to 1/4 teaspoon next time I make this, thanks for sharing Kel we enjoyed this!...Kitten:)
This is the first time I have made any type of Souffle. The directions were very well written for this recipe, however, DH and I really didn't care for this. We had to cook the Souffle about 20 minutes longer what was called for, using the stated size of ramekins. I think the blue cheese I used was way too strong.
This was an excellent basic cheese souffle. I made 1/2 the recipe and used a 2 cup ramekin. It took about 15 extra minutes to bake. Directions were clear and everything worked well.
I'm no souffle expert but this was very good. Light, eggy, salty and cheesy. Yum. Very glad I got to try this. My only complaint is that I had to settle for Mean Chef serving this to me rather than Tyler Florence. LOL Thanks for posting!