"I tried this recipe and it was a disaster. I used monterey jack and it would not congeal with the half and half. Instead, the cheese turned into a hard taffy-like glob in a pool of milk. Where did I go wrong? The only things I did differently from the instructions were that I cut my cheese into cubes instead of finely shredding it and I heated in a..."

"Is the center of the souffle supposed to be solid or molten? Mine were solid all the way through, but I was expecting it to be gooey."