Cheese Soufflé

69 comments
By

Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the fussiness of most recipes. To bump up the cheese flavor without weighing it down, we added light-but-potent Parmesan cheese to ...

Print