How to Make Julia Child’s Cheese Soufflé

Last updated on June 30th, 2022 at 12:30 pm

Julia Childs' Cheese SouffleAre you feeling a little French today? Make a Cheese Souffle for breakfast! Simply explained, Cheese Souffle is a puffy cake-like dish of cheese and eggs. While most of the National Food Day recipes that we have shared with you have been pretty simple to create, if you’ve made a Cheese Souffle before, you know that while it is not an easy task, it is well worth the struggle. So, go ahead, relieve your urge to be the next Julia Child, crack some eggs and indulge in this delicious recipe for Cheese Souffle!

Julia Child’s Cheese Soufflé

2 Tbs finely grated Parmigiano Reggiano, or other hard cheese
2 ½ Tbs unsalted butter, plus more for buttering dish
3 Tbs all-purpose flour
1 cup whole milk, hot
½ tsp paprika
A pinch of nutmeg
½ tsp salt
3 grinds of freshly ground pepper
4 egg yolks (from large eggs)
5 egg whites (from large eggs)
1 cup (3 ½ ounces) coarsely grated cheese, such as gruyère or sharp cheddar

  1. Generously butter a 7 ½- to 8-inch diameter soufflé dish. Roll the grated Parmigiano Reggiano in the buttered baking dish to cover the bottom and side. Set the oven rack in the lower third of your commercial range, and preheat to 400 degrees Fahrenheit.
  2. To make the béchamel: Over moderate heat, melt 2 ½ Tbs butter in a 2 ½-quart saucepan; then blend in the flour with a wooden spoon to make a smooth but somewhat loose paste. Stir until the butter and flour foam together for two minutes without coloring to more than a buttery yellow. Remove from heat. When the bubbling stops, in a few seconds, pour in the hot milk all at once, whisking vigorously to blend. Place the saucepan over moderately high heat, whisking rather slowly, reaching all over the bottom and sides of the pan, until the sauce comes to the simmer. Simmer two to three minutes, stirring with a wooden spoon, until the sauce is very thick and coats a spoon nicely. Whisk in the seasonings, and remove from heat. Whisk the egg yolks into the hot sauce one by one, transfer sauce to a large bowl, and set it aside.
  3. To finish: In a clean bowl and use an Immersion Blender to beat the egg whites to stiff shining peaks. Scoop a quarter of the egg whites into the bowl with the sauce, and stir together with a wooden spoon. Turn the rest of the egg whites on top; rapidly and delicately, fold them in with a rubber spatula, alternating scoops of the spatula with sprinkles of the coarsely grated cheese. Pour the batter into the prepared baking dish, and use your spatula to trace a circle in the top of the batter, just inside the rim of the dish. This will help the soufflé to rise freely.
  4. Place the soufflé in the oven, and turn the oven temperature down to 375 degrees Fahrenheit. Bake about 25 to 30 minutes (without opening the oven), until the soufflé has puffed one to three inches over the rim of the baking dish and the top has browned nicely. Serve immediately, because yes, it will deflate within a few minutes. To serve without crushing it, use two serving spoons pointed down and back-to-back; plunge them into the crust and tear it apart.

Bon Appetit!

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1 Response

  1. I will definitely try this recipe! I’m excited to see how the Parmigiano Reggiano tastes with it..