Best 6 Classic Cheese Souffle Julia Child Recipes

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The classic cheese souffle, a delectable culinary masterpiece, has captivated taste buds for generations, and its origins can be traced back to the esteemed French chef, Julia Child. This iconic dish, characterized by its airy texture and golden-brown crust, requires a careful balance of ingredients and precise technique to achieve its signature perfection. In this article, we embark on a culinary journey to discover the secrets behind crafting the ultimate classic cheese souffle, inspired by Julia Child's timeless recipe.

Let's cook with our recipes!

CLASSIC CHEESE SOUFFLé



Classic Cheese Soufflé image

Provided by Molly Wizenberg

Yield Makes 4-6 main course servings

Number Of Ingredients 10

2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

Steps:

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

CHEESE SOUFFLE



Cheese Souffle image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons softened butter
2 tablespoons finely grated Parmesan
3 tablespoons flour
1 cup hot milk
1/4 teaspoon paprika
Pinch nutmeg
1/2 teaspoon salt
1/8 teaspoon white pepper
4 egg yolks
5 egg whites
1 cup coarsely grated Swiss cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
  • In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
  • Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
  • Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

CHEESE SOUFFLé IN 4 EASY STEPS



Cheese soufflé in 4 easy steps image

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

JULIA CHILD'S CHEESE SOUFFLE



Julia Child's Cheese Souffle image

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.

Provided by Samantha Ferraro

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 Tb of butter (1Tb for buttering mold)
1 Tb grated Parmesan cheese (for dusting mold)
3 Tb flour
1 c milk (lightly boiling)
4 egg yolks
5 egg whites
1 c grated Gruyere cheese
1/2 tsp cayenne (or paprika)
Salt and pepper (to taste)
Pinch of nutmeg
1/4 tsp cream of tartar (for the egg whites)

Steps:

  • Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
  • The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
  • Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
  • Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
  • Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
  • Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
  • Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
  • Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
  • As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
  • Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
  • Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
  • Stir in all but about 1Tbl of the grated cheese into the cream mixture.
  • There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
  • Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about 3/4 high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
  • Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
  • Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
  • The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
  • To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

Nutrition Facts : Calories 379 kcal, Carbohydrate 8 g, Protein 19 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 328 mg, Sugar 3 g, ServingSize 1 serving

CLASSIC CHEESE SOUFFLE (JULIA CHILD)



Classic Cheese Souffle (Julia Child) image

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.

Provided by Happy Hippie

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, packed coarsely (about 4 ounces)

Steps:

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

CLASSIC CHEESE SOUFFLE



Classic Cheese Souffle image

This is one of the recipes that was taught to me in High school home ec. My partner and I were the only ones who got an A.. for an variation you can also add fine chopped broccoli

Provided by GingerlyJ

Categories     Cheese

Time 45m

Yield 1 souffle, 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons finely grated parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup coarsely grated gruyere cheese
1 cup feather shredded cheddar cheese

Steps:

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

Nutrition Facts : Calories 320.8, Fat 23.3, SaturatedFat 12.9, Cholesterol 241.5, Sodium 523.8, Carbohydrate 8.5, Fiber 0.3, Sugar 3.6, Protein 18.8

Tips:

  • Use high-quality ingredients. Fresh eggs, good cheese, and real butter will make a big difference in the final product.
  • Make sure your béchamel sauce is smooth and thick. This is the foundation of the soufflé, so it's important to make it correctly.
  • Don't overbeat the eggs. Overbeating will make the eggs tough and the soufflé will not rise properly.
  • Be careful not to overcook the soufflé. It should be cooked until it is just set in the center.
  • Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.

Conclusion:

Julia Child's classic cheese soufflé is a delicious and impressive dish that is perfect for a special occasion. With a little care and attention, you can easily make this soufflé at home. Just follow the tips above and you'll be sure to have success.

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