The classic Julia Child Cheese Soufflé


2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, finely shredded (about 4 ounces)


Position rack in lower third of oven and preheat to 400 degrees
Butter 6-cup (1-1/2 quart) souffle dish
Add coating bottom and sides of dish with parmesan cheese

Warm milk in heavy small saucepan over medium-low heat until steaming
Meanwhile, melt butter in heavy large saucepan over medium heat
Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown)
Remove saucepan from heat; let stand 1 minute
Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes
Remove from heat; whisk in paprika, salt, and nutmeg
Add egg yolks 1 at a time, whisking to blend after each addition
Scrape souffle base into large bowl
Cool to lukewarm. DO AHEAD; can be made 2 hours ahead

Using electric mixer, beat egg whites in another large bowl until stiff but not dry
Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten
Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese
Transfer batter to prepared dish

Place dish in oven and immediately reduce oven temperature to 375 degrees
Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes)
Serve immediately (otherwise it will drop!)

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