Classic Cheese Souffle (Julia Child)
"This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind."
photo by pmag4125
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 tablespoons finely grated parmesan cheese
- 1 cup milk, whole
- 2 1⁄2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour, unbleached
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 pinch ground nutmeg
- 4 large egg yolks
- 5 large egg whites
- 1 cup gruyere cheese, packed coarsely (about 4 ounces)
directions
- Position rack in lower third of oven and preheat to 400 degrees.
- Butter 6-cup (1-1/2 quart) souffle dish.
- Add Parmesan cheese and tilt dish, coating bottom and sides.
- Warm milk in heavy small saucepan over medium-low heat until steaming.
- Meanwhile, melt butter in heavy large saucepan over medium heat.
- Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
- Remove saucepan from heat; let stand 1 minute.
- Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
- Remove from heat; whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition.
- Scrape souffle base into large bowl.
- Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
- Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
- Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
- Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375 degrees.
- Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
- Serve immediately.
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Reviews
-
I added the cheese after the egg yolks had been added and mixed into the sauce. I then added the whipped egg white. My souffle puffed up more for me by doing this. I've added minced ham or bacon and left over vegetables also. Very good overall. -
I've made this before and it was great. Today I added 1/8 teaspoon Colemans Mustard....really good! -
Only one complaint on this recipe: An important instruction is missing in Step 8. You need to whisk in the warm milk THEN put the heat back on to medium and continue whisk for 2 or 3 minutes. I had to cross reference with another website because I didn't understand how I could remove it from the heat in Step 9.<br/><br/>Otherwise, great recipe and a great way to use up all those eggs my chickens have been laying!! -
My 12 year old daughter decided we should try to make a souffle. We followed the recipe with the exception of using pepper jack for 1/2 of the cheese and we added a little chopped ham to the yolk mixture. It was not difficult to make (like most people expect) and it was really delicious! Thanks Happy Hippie! -
I've made Julia's wonderful recipe many times and have found it also works perfectly with skim milk and only 2 egg yolks, if you're interested in cutting out a tiny bit of the fat. That won't make it a diet dish by any means, lol. It's also delicious with a sharp cheddar. I serve it with a simple arugula salad & pears. Thanks!
RECIPE SUBMITTED BY
Happy Hippie
Spring Valley, California
I live in beautiful San Diego where there's never nothin to do. We almost never have days where you can't get outdoors. For fun I love to read, cook, take road trips with my grandson, whom I raise. Take long walks along the beach, bays and lakes. My live in grandson is 12 and the light of my life. I've been teaching him to fish, or should I say I'm exposing him to lake fishing, the people we meet along the way are teaching him while I read and watch. He's dying to go ocean fishing, that one makes me a bit more nervous, but we'll start that soon, probably from piers to start. Nick's only one of my grandchildren though, I have a total of 13, three live in Kansas, the land of Oz. The last time I visited them, it was Christmas time and when I stepped off the plane, the cold air took my breath away and standing there waiting for me in a short-sleeved T-shirt, was my son-in-law. Needless, to say, I spent many days there staying indoors praying for the day I could get back to sunny California -- I never had to endure snow the whole time, thank God! Twenty degrees daily was way out of my comfort zone by a very large margin. There truly is no place like home. I have 8 other grandchildren that are fortunate enought to live in San Diego too. We spend weekends doing things together such as taking in the zoo, wild animal park, Sea World, Knotts Soak City water park (summer), museums, fishing, picknicking and just hanging out. They all love to help grandma cook in the kitchen. I have many cookbooks and can read them like I'd read a novel. My passions are my family, my two boston terriers, Tuffy and Oreo, and gardening, cooking and reading -- oh yeah, I'm totally addicted to Zaar. I don't really have many pet peeves, but a biggie is mean, obnoxious people and those who think they know it all, and liars, I can pick out a deceitful person it an instant. If you can't trust someone, then nothings worth salvaging in the relationship. I hate those who disrespect the environment (no I'm not a tree hugger) but I do hate to see people litter and fail to do simple things such as picking up after themselves in the outdoors such as parks and beaches, and how easy is it to recycle? It's really not too difficult to make an impact on the environment if everybody takes responsibility for their "trash."
