Classic Cheese Souffle Julia Child
Indulge in the timeless elegance of Julia Child's Classic Cheese Soufflé, a dish that perfectly marries rich, cheesy decadence with a light, airy texture. This French-inspired masterpiece begins with a creamy béchamel sauce infused with the nutty sophistication of Gruyère cheese and a hint of nutmeg, creating a flavorful base. Whipped egg whites are gently folded in, giving the soufflé its signature rise and pillowy consistency. Baked to golden perfection with a Parmesan-dusted crust, this stunning soufflé is an ideal choice for impressing guests or elevating any meal. Whether served as a refined brunch centerpiece or a comforting dinner entrée, this recipe delivers delightful flavor and a show-stopping presentation every time. Perfect for lovers of French cuisine, this soufflé recipe is easier to master than you think, and every bite will make you feel like a culinary virtuoso!
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Recipe Information
Ingredients
- 1 tbsp Unsalted butter (for greasing)
- 2 tbsp Freshly grated Parmesan cheese (for dusting)
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 1 cup Whole milk
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.125 tsp Ground nutmeg
- 4 pieces Egg yolks (large)
- 1 cup Shredded Gruyère cheese (or Swiss cheese)
- 5 pieces Egg whites (large)
- 0.25 tsp Cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish generously, then sprinkle the inside with the Parmesan cheese, ensuring it evenly coats the bottom and sides. Tilt the dish to remove any excess cheese.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a smooth roux. Do not let it darken.
Heat the milk in a separate saucepan or microwave until warm, then slowly pour it into the roux while whisking to avoid lumps. Cook the mixture for 2-3 minutes until thickened. Remove from heat.
Stir in the salt, black pepper, and nutmeg. Let the béchamel sauce cool slightly for 1-2 minutes, then whisk in the egg yolks one at a time until fully incorporated.
Add the shredded Gruyère cheese to the béchamel mixture, stirring until melted and smooth. Set the mixture aside to cool slightly.
In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the egg whites until glossy and stiff peaks form, being careful not to overbeat.
Take one-third of the whipped egg whites and gently fold it into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, filling it about 3/4 full. Smooth the top gently with a spatula.
Place the dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the soufflé is puffed, golden brown, and slightly jiggly in the center when tapped lightly.
Serve immediately to enjoy the soufflé at its fluffiest and most impressive state!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 378 mg | 29% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
