Classic Cheese Soufflé
4.3
(33)
This recipe was adapted from a version in The Way to Cook by Julia Child.
Ingredients
Makes 4-6 main course servings
Step 1
Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
Step 2
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 until smooth. Return to heat and cook, 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 soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Step 3
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 soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
Step 4
Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé 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.
Leave a Review
Reviews (33)
Back to TopThis is solid! I made this for 8 at Christmas with a giant rib roast. Easy enough for weeknight! This is my go to starter recipe.
DreevesDeluxe
Saint Louis MO
8/14/2023
This is a wonderful recipe, I would however make any small modifications you would like i.e. add green onion, bacon, or different cheeses. Also I use a water bath in the oven to keep the edges from over cooking.
Dennis_L_Allen
Las Vegas
4/24/2015
I blended the cheese into the roux and it worked perfectly. Excellent recipe and easy to make. I added a little Hungarian Paprika for a little zip. Very tasty.
dparlett
Tampa, FL
10/19/2013
Not bad, but I thought adding the shredded cheese during the folding of the whites was a bad idea, as the weight of the cheese almost certainly popped a lot of bubbles. I would recommend melting the cheese into the roux instead. I also had to bake this about 20 minutes longer than indicated in the recipe, very annoying.
kgrote
Longview, WA
5/2/2012
Excellent soufflé. Highly suggest adding fresh chopped herbs - about 1/2 cup. I used parsley and dill. For cheese, I used a mix of a capricious (hard aged goat) from Petaluma and cotswold (it's what I had on hand). Fantastic! ...... I should also mention that I followed Julia's instructions for beating the whites (rub inside of bowl with salt/vinegar mix and add 1/4 tsp of cream of tarter and a pinch of salt once your whites begin to foam).
Margarita_linda
Sacramento, CA
4/29/2012
My family can't get enough of this souffle. It barely serves four of us as a main course. I have made it as written, and I have made it using a mixture of sharp and smoked cheddar, which was really good, too. The name "Classic Souffle" fits this recipe perfectly!
Anonymous
Bay Area, CA
7/22/2011
My family can't get enough of this souffle. It barely serves four of us as a main course. I have made it as written, and I have made it using a mixture of sharp and smoked cheddar, which was really good, too. A classic souffle recipe for a reason!!
Anonymous
Bay Area, CA
7/22/2011
Great recipe. I added more cheese, Parmesan, Brie and some grilled lardons. It was excellent. Really only serves 4 people, so add 1/3rd of everything for 6 people.
leap
London
4/1/2011
This is a great recipe, I have been making it for a couple years now and even my 6 and3 year old sons love it. Sharp cheddar is nice or really just about any cheese works out. It is also simple to prepare. We like it best with a baguette and lemon dressed salad.
jennie09
3/9/2011
I made this with Irish cheddar, and it was very good. I like the effect from coating the souffle dish with butter and parmesan. And, it was very pretty!
dmabshue
staunton, va
1/8/2011
Made this for a vegetarian Thanksgiving and it was a big hit. In fact, my husband called it food of the gods. This was my first souffle, and I modified slightly: used good quality provolone, added pepper and hot sauce per JC's original recipe. Served with good bread and a spinach salad. I'll definitely be making this again!
clfox8
Logan, UT
11/27/2010
4 forks wonderful recipe
Anonymous
Bronx NY
10/17/2010
This was my first attempt at a souffle and I was surprised how easy it was to make. Came out tall and fluffy as pictured. I did use only about 1/4 tsp salt because I was worried with the cheeses that 1/2 tsp would just be too much. Served with an arugula salad with balsalmic strawberries. Don't think it would serve 6, I served it to 4 and it was finished off!
Anonymous
Cleveland
4/19/2010
Light, fluffy and absolutely amazing flavor. Much easier than I thought it would be. Reduced the serving size and used a sharp cheddar slightly and it still came out perfect. Added sesame seeds on top--a la Jeno, my husband's Hungarian grandmother.
Anonymous
Park Slope, Brooklyn
3/28/2010
I'd never made a souffle with a roux base before - and will, from now on. So rich, substantial yet fluffy. Next time I'll halve the salt and add some fresh herbs - maybe with a sharp cheddar.
julialikesred
3/1/2010
See Related Recipes and Cooking Tips
All the Foods in "Be Our Guest" From "Beauty & the Beast"
It's a tale as old as time: girl is trapped in castle by terrifying monster and enjoys lavish feast served by anthropomorphized waitstaff. Here's how to recreate the meal.
