Classic Cheese Souffle (Julia Child)

Total Time
55mins
Prep
30 mins
Cook
25 mins

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.

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Ingredients

Nutrition

Directions

  1. Position rack in lower third of oven and preheat to 400 degrees.
  2. Butter 6-cup (1-1/2 quart) souffle dish.
  3. Add Parmesan cheese and tilt dish, coating bottom and sides.
  4. Warm milk in heavy small saucepan over medium-low heat until steaming.
  5. Meanwhile, melt butter in heavy large saucepan over medium heat.
  6. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
  7. Remove saucepan from heat; let stand 1 minute.
  8. Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
  9. Remove from heat; whisk in paprika, salt, and nutmeg.
  10. Add egg yolks 1 at a time, whisking to blend after each addition.
  11. Scrape souffle base into large bowl.
  12. Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
  13. Cover and let stand at room temperature.
  14. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
  15. Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
  16. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
  17. Transfer batter to prepared dish.
  18. Place dish in oven and immediately reduce oven temperature to 375 degrees.
  19. 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).
  20. Serve immediately.
Most Helpful

5 5

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.

Otherwise, great recipe and a great way to use up all those eggs my chickens have been laying!!

5 5

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!

5 5

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!