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Easy Cheese Soufflé a la Julia Child

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Easy Cheese Soufflé a la Julia Child
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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Easy Cheese Soufflé a la Julia Child

An elegant side dish that’s easier to make than you may think and will genuinely impress your guests!

Ingredients

2
tablespoons Parmesan cheese, grated
1
cup whole milk, microwaved until hot
2 1/2
tablespoons unsalted butter
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/8
teaspoon cayenne pepper (optional)
Small pinch of nutmeg
4
large egg yolks
5
large egg whites
1
cup shredded Gruyere or other very flavorful cheese

Directions

  • 1 Preheat the oven to 400ºF.
  • 2 Butter four 8-ounce ramekins and divide the Parmesan cheese between them, coating the bottoms and up the sides.
  • 3 Melt the butter in a small saucepan over medium-high heat and whisk in the flour. Continue whisking 2-3 minutes but do not let it brown. Whisk in hot milk until very thick, about 2-3 minutes. Remove from heat and whisk in the salt, nutmeg and cayenne (if using). Whisk in the egg yolks one at a time. Transfer the mixture to a large mixing bowl, cover and let cool to room temperature.
  • 4 In a mixing bowl, beat the egg whites until stiff but not dry. Fold in one large spoonful into the batter. Fold in the cheese. Then very gently fold in the remaining egg whites, leaving some small lumps.
  • 5 Divide the mixture between the ramekins, filling them 3/4 full. Smooth the tops with a knife.
  • 6 Bake on the bottom rack for 20 minutes. Do not open the oven during that time. Bake until golden brown, baking for up to an additional 5 minutes.
  • 7 The soufflés will begin to deflate a little within a minute of removing from the oven, so serve immediately.
See Step By Step

Step By Step  

A French dish that looks super fancy but is surprisingly easy!

As prepared by Daring Gourmet,

Just follow these steps and you'll feel like the next Juila Child. 

If you’re looking for an elegant side dish that’s easy to make but will make your dinner guests think you’re a culinary expert, try these cheese soufflés!

Made popular in the U.S. by Julia Child, soufflés tend to intimidate people. But the fact of the matter is they’re doggone easy! Yes, they are a little fussy and yes, they can collapse into a big heaping mess – but that’s only if you break the rules.

Are you a rule breaker or a rule keeper?

“It depends”, you say. Fair enough. 

You see, soufflés really aren’t about skill; they’re just about following rules. And there are just a small handful of rules that apply, like using fresh eggs at room temperature, beating the egg whites until stiff but not dry, making sure to only gently fold the egg whites into the batter, and not opening the oven too early. 

And even for the most rebellious of folks out there, that’s not too restrictive, is it? No!

These individual cheese soufflés are low in carbs and a great source of protein. They're perfect as a side dish or part of a brunch. 

Let’s get to it! Start by preheating the oven to 400ºF.

 

Easy Cheese Souffle a la Julia Child

What’s awesome is that to make cheese soufflés you only need a few ingredients.

 

Easy Cheese Souffle a la Julia Child

Butter the ramekins and shake some Parmesan cheese into them, coating the bottom and up the sides.

 

Easy Cheese Souffle a la Julia Child

Melt the butter in a small saucepan and add the flour.

 

Easy Cheese Souffle a la Julia Child

Whisk the flour and butter until a paste forms and continue whisking for about 2 minutes. That will eliminate the “flour flavor”. Be careful not to brown the mixture.

 

Easy Cheese Souffle a la Julia Child

Pour in the hot milk, whisking continually until the mixture is very thick, about 2-3 minutes. Remove from heat and whisk in the salt and nutmeg.

 

Easy Cheese Souffle a la Julia Child

Whisk in the egg yolks one at a time. Transfer to a large mixing bowl, cover and let cool to room temperature.

 

Easy Cheese Souffle a la Julia Child

Time to beat the egg whites. Remember to add an extra white (you need five).  Beat until stiff but not dry. In other words, when you lift the beaters a peak should stand up and only the very tip should curl over.

 

Easy Cheese Souffle a la Julia Child

Add a large spoonful of the egg whites to the batter and stir until mostly smooth.

 

Easy Cheese Souffle a la Julia Child

Next, fold in the cheese.

 

Easy Cheese Souffle a la Julia Child

Then, very gently, fold in the remaining egg whites. Don’t stir it to a smooth mixture – gently fold it, leaving some small lumps.

 

Easy Cheese Souffle a la Julia Child

Divide the mixture between the ramekins, filling them 3/4 of the way to the top.

 

Easy Cheese Souffle a la Julia Child

Place the ramekins in the hot oven on the bottom rack and immediately reduce the temperature to 375ºF. DO NOT OPEN THE OVEN for the next 20 minutes. Bake the soufflés until golden brown on the top. If needed, bake for up to another 5 minutes.

Serve immediately. Note, the soufflés will be beautifully puffy when you take them out of the oven but within 60 seconds they will begin to deflate a little (that’s okay, it's natural). Just bring them to your guests immediately so they can see the soufflés in all their puffy glory before they begin to deflate.

 

Easy Cheese Souffle a la Julia Child

And then get ready for the “oohs” and “aahs” as your guests admire your delicious work of art.

 

For more fabulous French eats, visit Kimberly’s food blog The Daring Gourmet!

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Nutrition Information 
No nutrition information available for this recipe
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