Cheese Soufflé – Julia Child
Soufflés remind me of the movie Because I Said So. I’m sure that’s just me but I vaguely remember there being a scene where Mandy Moore’s character was whispering while fighting with one of the two men she was seeing… I know, stay with me… and she knew the moment to take it out of the oven.
That’s about the extent of my knowledge of soufflés. Does noise really disturb such a delicate dish? I’m not sure. Let’s just assume the old wives tale is true and blame my falling dish on the obnoxious contractor and noisy children.
It was beautifully puffed up in the oven one minute and the next it had fallen. I swear on a stick of butter that it tasted just as it should. If you’ve never had one, it’s kind of like puffed up scrambled eggs in a dish. Sorta.
Switch things up and toss in some spinach or another light vegetable for added flavor and texture. Or keep things simple. Even the youngest of eaters will love this. My 2 year old gobbled one of these up all by herself!
Yield: Serves 2
1-2 tbsp Parmesan cheese
1 and 1/3 tbsp (or 1 tbsp and 1 tsp) butter, plus additional for the ramekins
1 1/2 tbsp flour
1/2C hot milk
1/4 tsp salt
1/8 tsp ground white pepper
1/8 tsp red pepper flakes
1/8 tsp cayenne pepper
1/3C egg whites (roughly 2 1/2 egg whites)
1/2C shredded Swiss cheese
2 tsp plain breadcrumbs
Preheat oven to 400 degrees.
Butter the bottom and sides of your small (4-6oz) ramekins. Shake Parmesan around within the buttered dishes, coating well. Save extra cheese for sprinkling.
In a small saucepan over medium heat, combine butter and flour. Add hot milk. Bring to a light boil for 2-3 minutes. Add seasonings. Stir well and remove from heat. Whisk in egg yolks one at a time. Set aside.
In a medium bowl, beat egg whites until stiff peaks form.
Stir 1/4 of the egg whites into yolk mixture. Fold remaining in with shredded Swiss cheese.
Fill ramekins 3/4 of the way full. Sprinkle with remaining Parmesan cheese and 1 tsp breadcrumbs per dish.
Place in oven. Immediately reduce heat to 375 degrees. Bake for 25-30 minutes or until puffed up and golden.
Slightly adapted from: The Way to Cook by Julia Child.
Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba
Week 7: Fillet Meunière
Week 8: Roast Chicken
Week 9: Charlotte Chantilly
Week 10: Bouillabaisse
Week 11: Ratatouille
Week 12: Celery Root Rémoulade