Total Time
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.

Ingredients Nutrition


  1. Preheat your oven to 400 degrees.
  2. Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
  3. In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
  4. 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.
  5. 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.
  6. Beat vigorously with a whip until blended.
  7. 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.
  8. Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
  9. Remove the sauce from the heat.
  10. If you haven't done so already, immediately start to separate 5 eggs.
  11. Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
  12. Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
  13. Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
  14. Stir a big spoonful of the beaten whites into the sauce.
  15. Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
  16. Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
  17. 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.
  18. Sprinkle the reserved tablespoon of Swiss cheese on top.
  19. 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!).
  20. 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.
  21. Bake 4-5 more minutes to firm it up, then serve at once.
  22. 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.
  23. To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
  24. Bon Appetite!


Most Helpful

The recepie calls for cheesebut do not say whe to add it to the sauce. Awfull error for it is a cheese souffle¡

cramose January 25, 2016

The classic to end all. Not at all difficult. I make this as a special treat for my chef/hubby.

Clean Plate Club March 27, 2010

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