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The Dreaded Cheese Soufflé

The Dreaded Cheese Souffle

The Dreaded Cheese Soufflé

In our family, my husband and daughter do most of the cooking.  I love to cook sometimes, but my favorite activity is baking.  There’s something so therapeutic about baking and it really makes me happy.  I’m not sure if a soufflé is considered cooking or baking, but I really wanted to try and make one.  We tend to watch a lot of Master Chef at our house because Andy and Rachel are so into cooking, and I noticed that a soufflé is often part of pressure test.  I decided to make the dreaded cheese soufflé, but I made one large one instead of individual ones.

Soufflé Recipe

What makes soufflés so tricky is that they are supposed to puff up, but they are very easy to deflate.  I found some easy online recipes for cheese soufflés  here and here.  The recipe I used is from a magazine I subscribe to that you can find here.  The cheese soufflé recipe is in Volume 7 Number 3 if you would like to get the recipe.  The fresh herbs are what made this soufflé taste so good!  I had some fresh rosemary, parsley, and thyme that I used.  This soufflé would be great for breakfast, brunch, or lunch served alongside a nice salad.

Mother’s Day Brunch

I’m hosting a Mother’s Day Brunch the weekend after Easter and want to serve a cheese soufflé.  This attempt was my trial run to see if it would turn out.  Have you had any experience with soufflés?  I’d love your advice if you’ve made them before.  When I pulled mine out of the oven, it immediately deflated.  Is there any trick to get it not to do that??  At least it looks pretty with all the fresh herbs!

Let’s hope it turns out when my mother comes for brunch!

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