This is the first time I've ever made a souffle, and it turned out great. My baking dish was 7 x 6 1/2", and I ended up putting the extra mixture in 3 small ramekins. I baked it for 25 minutes at 325F, until they were nicely browned. The texture was amazing - light and fluffly. Interestingly, the texture of the souffles from the ramekins wasn't as fluffly as the larger baking dish. Perhaps they should have come out of the oven sooner. We loved the flavor combination of the leeks, bacon and 2 cheeses. It's a winner, and I can only hope that future attempts are successful.
As with the other reviewers, this recipe took much longer then the time listed in the recipe. It was more along the lines of 40 minutes at 325. Once it was baked it was fabulous. We will make it again and will try a different temperature.
I made this for my husband and me - we LOVED it! I halved the recipe and baked it in a round 6½" souffle dish. It took a little longer than 22 minutes, but I baked it until it was "puffed and golden-brown" as the recipe states. It was light, fluffy, and wonderful. A definite repeater!
I just read the previous reviews and I was shocked. I made this tonight and it was perfect. I did end up using a rectangular dish instead of the square one, which may have made a difference, but it was fantastic. The mixture of flavors was excellent and the texture of the souffle was creamy and light. We loved it.
Totally wrong temperature and time in the recipe. The center was a runny, soupie, inedible mess. Once it set (10 more minutes at 350) the flavor was great.
AAAkkkk!! I baked this souffle for 23 minutes and it's wet wet wet inside. Going back in for another 5 minutes, then incremental?? BUMMER!!!!