Gruyère and Chive Soufflé

Oh my was that good! Just finished eating it, followed recipe exactly...never made a soufflé before, can't wait to make it again. However not sure how this serves 6 as my wife & I just ate the whole thing with a salad for dinner...

OK so first of all, this came out wonderfully. I added a paper collar bc my souffle pan is on the smallish side & it helped with rising. I kept the butter/cheese instruction for the collar and used staples to hold it together. Next, as someone else said, the addition of milk stage made the roux thicken IMMEDIATELY. There was no three minutes about it though I nobly tried. I used sharp cheddar bc that was what was in the fridge. This wonderful dish drew the teen son from his lair, a miracle.

It's taken me too long to attempt a cheese souffle and this was the first one I have ever made. This recipe was perfect! Everything was so spot on from the directions to the resulting flavors and texture- just wonderful! An immediate favorite!

Any thoughts/suggestions on whether I can assemble these into individual ramekins and get them prepped about an hour before I pop them in the oven? Will the egg whites hold up for that amount of time?

One of my favorite souffle recipes! I split this between 6 small ramekins and everything fit perfectly.

This worked very well for me on Feb 24, 2017. Once flour was added the mixture thickened almost immediately. It did not take 30 minutes. Batter was at least an inch or more below rim of soufflé dish when I filled it and did not look like enough but it rose very well after 30 minutes in oven. Soufflé was thoroughly cooked inside.

You can adapt souffle recipes, but those ingredients should be finely chopped. Remember that souffles work because of air trapped in the mixture that heats while baking and hence they rise. These ingredients would have to be finely chopped to literally "float on air."

It says 1 1/2 quart soufflé dish at the beginning of the recipe.

All souffle recipes should absolutely specify the dish sizes used. This one does have it but it's buried in the text. It would have been better to list it under the ingredients as Special Equipment or Required Equipment. I had to go hunting for it too.

I have a convection oven and did not remove the racks; just put in in the middle of the oven and it came out great. This was delicious, and we served it for brunch with several other things (salad, fruit, roasted potatoes) and it fed four with left-overs.

Recipe turned out beautifully and I followed the directions. Next time I will make this soufflé with a mushroom or chicken with mushroom bearnaise sauce. Perfect portion for 4 people for lunch or as a light dinner with a soup or salad.

This is a truly excellent souffle in every way. I followed the recipe exactly. We served it as the first course of a multi-course French dinner. It stole the show.

Used corn flour instead of normal flour for that exact reason; worked fine, but use a little less.

My very first soufflé and it was a success! Melissa’s directions are perfectly sequenced. I made it with 1:1 gluten free flour for my brother and nephew and the results were stunning. First thing Monday I will show my photo to the chef at work. He will be proud of me.

Perfect! I followed the recipe exactly. My first soufflé ever! It tastes like a delicious, crustless quiche. I have an electric oven, so I put the oven rack on the lowest level then put the baking sheet on that. It's important to prep all of your ingredients/mise en place. I'm trying the chocolate soufflé next!