Cheese Soufflé

I’ve enjoyed soufflés on several occasions, always savory and in a restaurant.  Since I’d never made a soufflé before, I didn’t have the proper size ramekins.  I remembered that my mom had given me a large soufflé dish some years ago.  So I dug it out of the back of a cupboard, washed it up and said “What’s one more obstacle?”

The ingredients went together well.  The cheese sauce base was a breeze.  And the French Comte cheese (which Trader Joe’s carries) is my new favorite, something between a Gruyere and White Cheddar.  At least to my taste buds.  Once the cheese sauce base was chilled the whipped egg whites were folded in.  Since this was my first attempt I had no idea what to expect with timing and such.  After all I was using a large soufflé dish instead of smaller ramekins.  So I waited until mine resembled Rachel’s.  Voila!! 

I have NO idea why I was so fearful to make a soufflé.  Rachel’s recipe was simple, easy to follow and as I’ve mentioned before she supplies alternatives when possible.    For some reason I had this preconceived notion it was way too difficult and would ultimately end in failure. Much to my surprise,

I WAS WRONG!

Yummy, fluffy, savory and very delicious!