Prep 10 mins
Cook 30 mins
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.
- 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
- 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!
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.