I attempted my first souffle today (photo below). I was satisfied with the results of this first try, but it wasn't something I'd serve to guests. Any advice about where to take things from here would be greatly appreciated!
And for those of you who, like me, have been afraid to try it, my semi-success should be encouraging! If I can do this in a dinky apartment oven with uneven heat, whisking by hand instead of using an electric mixer, and with barely any interesting ingredients, anyone can!
Melt 1/4 cup butter, whisk in 1/4 cup flour to make a roux. Whisk in 2/3 cup warm milk, add 2/3 cup grated cheese. Set aside.
Whisk 3 eggs whites with a few drops of lemon juice for a LONG time (if by hand), until stiff peaks form.
Temper 3 egg yolks with a little of the roux mixture, then mix the egg back into the roux. Fold carefully with egg whites. Pour into a bowl that's been greased with butter and coated with cheese. Bake for 30 minutes.
Now, my questions.
I obviously overbaked the top of the souffle. Should I lower the temperature (from 400 to 300)?
The consistency of the roux was VERY thick. Thicker than pancake batter. Did I use too much flour?
The shape is all floppy. Is this becaue I used too many eggs? Maybe my bowl is better suited to 2 eggs?
The souffle started falling within two minutes of my taking it out of the oven. Is this normal?
The best parts of the souffle tasted like an incredibly light angel food cake, without the sugar. Is this right?