A towering cheese souffle is our recipe this week at French Fridays with Dorie. I decided to go with minis and make a half recipe.
I used Gruyere cheese, one of my favorites, in the hopes that liking the cheese would help me overcome my dislike of the eggy-ness in souffles. Souffles are not something I would make or order, but I gave these a try.
I used 6 mini ramekins which perfectly held the half batch of cheese souffle batter...
I baked them for about 23 minutes, until they were nice and browned and puffy.
And of course by the time I pulled them out of the oven and set them down, grabbed my camera, turned it on and was ready to shoot, these were already sinking...oh-well. They did rise beautifully in the oven, should have had the camera ready for an oven shot before I pulled them out. I served these as a lunch side for my kids and two out of three didn't like them and the one that did like the cheese souffle only liked it a little bit. I had a few bites of one. The Gryuere taste was nice but I am just not a fan of souffle texture, sorry, cute little cheese souffles!