Cheese Soufflé – Julia Child

Julia Child’s cheese soufflé recipe; an airy baked cheese and egg dish. 

Cheese Soufflé Recipe from bakedbyrachel.com

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!

Cheese Soufflé Recipe from bakedbyrachel.com

Yield: Serves 2

Cheese Soufflé

Ingredients:

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
2 yolks
1/3C egg whites (roughly 2 1/2 egg whites)
1/2C shredded Swiss cheese
2 tsp plain breadcrumbs

Directions:

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.

Serve immediately.

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



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16 Responses to “Cheese Soufflé – Julia Child”

  1. #
    1
    Erin @ Texanerin Baking — August 3, 2012 at 7:03 am

    I’ve never had souffle before but I’m all for anything cheesy. I’m sure I’d gobble both of them up myself! Cheesy stuff is just dangerous around me.

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    Megan {Country Cleaver} — August 3, 2012 at 9:00 am

    I love that movie – and I wish I had that ingrained sense about souffles like Mandy Moore does. And that rocker guy? Holy frijoles is he HAWT! I must try more souffles. Maybe Ben will go rocker guy on me and wear a fedora. Mmm.

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    3
    Maria — August 3, 2012 at 9:25 am

    Love this! I want a spoon to dig in!

  4. #
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    amy @ fearless homemaker — August 3, 2012 at 11:56 am

    soufflés can definitely be finicky. even if they fall, they can still be delicious + yours looks tasty!

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    amanda @ fake ginger — August 3, 2012 at 4:25 pm

    Bahaha! As I clicked over to read your post I thought “What was that dang Mandy Moore movie with the souffle?!” Too funny! I love the look of a fallen souffle! They’re more interesting than a perfectly puffed one.

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    Autumn@Good Eats Girl — August 3, 2012 at 4:29 pm

    These look amazing! I have never attempte to make a souffle!

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    claire @ the realistic nutritionist — August 3, 2012 at 7:47 pm

    This is gorgeous!!!!! God I love Julia.

  8. #
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    Julie @ Table for Two — August 3, 2012 at 9:49 pm

    i’ve never attempted to make a souffle cause i’m scared of failure but yours turned out beautiful even if they deflated!! i want a few of these in front of me :)

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    JulieD — August 4, 2012 at 2:05 pm

    Wow, this looks perfect, Rachel!! Mine would have looked way different! ;)

  10. #
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    Stephaie @ Eat. Drink. Love. — August 4, 2012 at 2:15 pm

    This came out great! I am intimidated by souffles!

  11. #
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    foodwanderings — August 4, 2012 at 5:35 pm

    Geez me completely missed the Julia Child tributes. Love this posts with your choice of cheese souffle as an honor. Been out of the loop so happy to catch up!

  12. #
    12
    Jenny — August 5, 2012 at 1:08 am

    I love souffles, but there is always that mad rush to serve/photograph them before they deflate. They always taste delicious afterwards anyway!

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    Carla @ Carlas Confections — August 7, 2012 at 1:47 pm

    Fallen or not, they look darn tasty! I am definitely afraid of making souffle’s but I actually like the look of them being fallen. A lot more texture that way :)

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    susan — August 8, 2012 at 10:25 pm

    My mouth is watering. I love cheese souffle and it was one of the first savory dishes I made from scratch (at age 10). Yours looks divine. I am on a cleanse right now (chicken, brocolli, oatmeal, tea, spinach, and avocado) and the idea of eating something this delicous right now is making me urn for the next 14 days to come sooner rather than later!

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    15
    kat — August 15, 2012 at 8:43 pm

    YUMM! After seeing this, I definitely need to make this soon! I’m such a huge fan of your blog! You always take the most beautiful photos and post the most delicious recipes! I’m always saving something of yours everyday onto to Pinterest :)

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    V — August 24, 2013 at 6:54 pm

    Look tasty will try soon! Even if they are deflated.

    However, I don’t think noise should bother them, as I’ve made my chocolate souffles around my dad :P

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