@lauren I am using the recipe for the classic cheese souffle from Real Simple. I wanted to start simple and work up from there. My only departure was that I used Comte cheese rather than Gruyere. I can't imagine that the cheese led to any of the issues however.
@lauren An old method with creme brulee and other baked dishes is to use a water bath to temper the temperature a bit. Have you ever tried this with Souffle? Reading some other articles online, some have said it gives the souffle a bit more of a "soggy" feel rather than the lightness of a traditional souffle.
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