Skip to main content

Since it's Julia Child's birthday - Souffle' a la Julia Child Recipe

fort lauderdale chef
There is nothing better than a souffle'. Well, actually, there are a few equally as good foods.
Several evenings ago, we made for ourselves a cheese souffle' with turkey kielbasa. It was SO good!
For those unfamiliar with souffle' here is a brief description. A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" which is exactly what happens to this combination of custard and egg whites. Really, you have to try one to understand the goodness and this is a great recipe to start with.
Serves: 6 / Preparation time: 30 minutes / Total time: 1 hour, 30 minutes
Room temperature butter (about 1 tablespoon), for greasing mold and collar
2 to 3 tablespoons grated Parmesan cheese
4 tablespoons butter
4 1/2 tablespoons flour
1 1/2 cups hot milk
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon paprika
Grating of nutmeg
6 large egg yolks
7 large egg whites
5 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)
Arrange oven rack in the bottom third of the oven and preheat to 350 degrees.
Butter a 6 or 8 cup souffle mold and sprinkle the Parmesan cheese over the bottom and sides. Cut a length of parchment paper or foil long enough to wrap around the mold with a 2-inch overlap. Fold the sheet in half lengthwise for a 6- to 8-inch band, and butter it well on one side.
To prepare the béchamel, melt the 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon to make a smooth paste. Cook for about 2 minutes without allowing it to color.
Remove the pan from the heat, let it cool a moment, stirring, then pour in all of the hot milk at once, whisking rapidly to blend. Bring the sauce to a boil over medium heat, stirring and clearing the sides of the pan with the whisk.
Cook for 2 minutes, whisking, as the béchamel bubbles slowly and becomes as thick as mayonnaise. Remove it from the heat and whisk in the salt, pepper, paprika and nutmeg.
One at a time, whisk in the egg yolks.
In a large, perfectly clean bowl, beat the egg whites until they're stiff.
Scoop one-quarter of the egg whites into the béchamel and whisk into the warm sauce to lighten it. Then scrape about one-third of the lightened sauce back over the egg whites in the mixing bowl and sprinkle on a good handful of the grated Gruyere cheese. Fold in the sauce and cheese by rapidly cutting down to the bottom of the bowl with a rubber spatula, then drawing the beaten whites up from the bottom and sides, and turning them over into the sauce blend.
When almost blended, fold in half of the rest of the sauce and Gruyere cheese, then the remaining sauce and cheese. Work rapidly, and do not over-blend.
Scrape the soufflé mixture into the mold. Smooth the top, wrap the parchment band, buttered side in, around the mold to form a tight collar, rising 3 or 4 inches above the top. Fasten at the overlap with 2 straight pins. (The unbaked soufflé can stand at room temperature for about 30 to 45 minutes, away from drafts.)
When ready to bake, place the soufflé on the rack in the lower third of the preheated oven.
Bake the soufflé for 45 minutes or more, until it has puffed about 2 inches into the collar and the top is nicely browned and slightly firm to the touch.
To check whether it is done, open the oven quickly and plunge a long skewer into the side of the puff; withdraw it and close the oven. If the skewer has moist bits of soufflé clinging to it, your soufflé will be creamy inside (and may not hold its height); serve now if you like it that way, or bake for a few more minutes. If the skewer is almost clean, the soufflé is more set and will maintain its puffiness better.
As soon as the soufflé has been removed from the oven, withdraw the pins and unwrap the collar. Immediately bring it to the table.
To serve, hold your serving fork and spoon back-to-back and plunge them into the crust to pull it apart. Spoon out portions that include some of the crusty sides and top, as well as the soft center.


personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in

Strawberry Cream Pie {Easy & No-Bake} Recipe

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C