5 Reviews

I've made this before and it was great. Today I added 1/8 teaspoon Colemans Mustard....really good!

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Pam S. July 13, 2015

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!!

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anathema_device June 12, 2011

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!

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lele1121 February 15, 2010

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!

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nancyduggan July 03, 2009

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.

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MMcWillis March 22, 2009
Classic Cheese Souffle (Julia Child)