Ingredients for Classic Cheese Souffle Julia Child
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How to Make Classic Cheese Souffle Julia Child
- Preheat oven to 400°F (200°C). Position rack in the lower third of the oven.
- Generously butter a 6-cup soufflé dish. Sprinkle 1/4 cup grated Parmesan cheese into the dish, tilting to coat the bottom and sides.
- In a heavy small saucepan, warm 1 cup whole milk over medium-low heat until steaming (do not boil).
- Meanwhile, melt 1/4 cup (1/2 stick) unsalted butter in a heavy large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until the mixture foams and loses its raw taste (about 3 minutes). Do not brown.
- Remove from heat and let stand for 1 minute.
- Gradually whisk in the warm milk until the mixture is very thick and smooth (2-3 minutes).
- Remove from heat and whisk in 1/4 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
- Whisk in 4 large egg yolks one at a time, ensuring each is fully incorporated.
- Scrape the soufflé base into a large bowl and let cool to lukewarm (about 15 minutes).
- In a clean, dry bowl, beat 6 large egg whites with an electric mixer until stiff but not dry peaks form.
- Gently fold 1/4 of the egg whites into the lukewarm soufflé base to lighten it.
- Gradually sprinkle in 1 cup grated Gruyère cheese while gently folding in the remaining egg whites in two additions.
- Pour the batter into the prepared soufflé dish.
- Immediately reduce the oven temperature to 375°F (190°C).
- Bake for 25-30 minutes, or until the soufflé is puffed and golden brown, and the center moves only slightly when the dish is gently shaken.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
2g
Fat
65g
Carbs
2g
