Soufflé Au Fromage
"This is one of Julia Child's more popular recipes from "Mastering the Art of French Cooking". I have yet to even come close to make all her recipes but this is something that is a favorite and my DD requested I make for her on her 9th birthday.
I love the way Julia takes the time to explains her steps. I have to slow down, but I actually learn something.. Enjoy."
photo by Bay Laurel
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 souffle
- Serves:
- 4-6
ingredients
- 3 tablespoons unsalted butter
- 1 teaspoon unsalted butter
- 1 tablespoon swiss cheese or 1 tablespoon parmesan cheese, grated
- 3 tablespoons flour
- 1 cup milk, boiling
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- cayenne pepper, pinch
- nutmeg, pinch
- 4 egg yolks
- salt, pinch
- 5 egg whites
- 1 cup parmesan cheese or 1 cup swiss cheese, grated
directions
- Preheat your oven to 400 degrees.
- Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
- In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
- Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
- Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
- Beat vigorously with a whip until blended.
- Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
- Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
- Remove the sauce from the heat.
- If you haven't done so already, immediately start to separate 5 eggs.
- Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
- Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
- Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
- Stir a big spoonful of the beaten whites into the sauce.
- Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
- Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
- Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
- Sprinkle the reserved tablespoon of Swiss cheese on top.
- Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
- In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
- Bake 4-5 more minutes to firm it up, then serve at once.
- A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
- To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
- Bon Appetite!
Questions & Replies
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Reviews
-
The recepie calls for cheesebut do not say whe to add it to the sauce. Awfull error for it is a cheese souffle¡ -
The classic to end all. Not at all difficult. I make this as a special treat for my chef/hubby.
RECIPE SUBMITTED BY
Bay Laurel
columbus, 49
<p>I've noticed plenty of members are animal lovers. That helps me feel right at home. I have 3 cats that I could tell stories about all day.. <br />My daughter is 9 and never know what to expect when it comes to meal time unless she put in a special request. <br />I love cooking new things all the time since I get bored fairly quickly. Of course there are those recipes that I can't get out of my head and I make them over and over. <br />Following directions is very difficult for me so I use recipes as guidelines and that is it. If something really works for me, I post it. <br />A lot of my favorite recipes are copy cat. I would much rather make something I love from a restaurant than actually go. <br />I make Alice Springs Chicken monthly and Cottage Cheese pancakes at least 4 times a month. Those two recipes will never get old in this house. <br />If I'm taking pictures of my freshly made food, my DD knows she's gonna be trying something new. She doesn't always appreciate it but she is not starving. <br />Enjoy!! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif border=0 alt=Photobucket /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg border=0 alt=Photobucket /></p>
