Basic Cheese Soufflé

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is the one to get started with because it incorporates all of the individual techniques for putting a soufflé together. Traditionally, the soufflé is baked in a straight-sided dish that the French call a charlotte. They are nifty looking, usually white with fluted sides, and are widely available in cookware stores (and there’s a good chance you already own one even if you’ve never thought of making a soufflé). You can, however, use any round ovenproof dish that is straight-sided, at least 4 inches deep, with a capacity of 6 cups or so.