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Hi Beth. Thank you for sharing this recipe. I was really looking forward to it. I want to try it soon but before I do I have a couple of questions. One: If I want to bake the souffle in 8oz cup ramekins, how long should I bake them and what temperature? And two: can I leave out the nutmeg and the mustard? Will it make a huge difference? Thank you!
Hi beth,i am new toyour channel but i am getting addicted to your style of cooking, but i have a question, what if you do not have cream of tartar? Thanks in anticipation of your reply
it looks so fluffy O.O
This looks great! Beth you are my favorite food youtuber. All your recipes are so delicate and fancy. I love how you rarely use shortcuts I learned a lot.
If I do it in individual soufflé forms, should I reduce the oven time (or change anything else for that matter)? Thanks!
ADOPT ME BETH
Just made your soufflé it turn out beautiful
Great looking soufflé. Could you tell me what kind of mustard you are using in your cheese soufflé? Diana
I made this for dinner on v-day!!! delicious. I whipped the egg whites by hand and used about a tablespoon of white vinegar. It turned out great! My arm was tired after two minutes of whisking a super clean glass bowl, but it was well worth it! I followed the recipe to a T otherwise.
Gorgeous! Looking forward to trying this recipe. Thank you 👍😃💗🌺
Fluffy yet heavenly 😀
Can't wait to try this 🤗😃
And it is sooooooooooooo good. Again a lovely video, Beth, thanks for sharing!Regards
More French baking would be amazing!
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