Cheese Souffle
Recipe courtesy Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 2000
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- Recipe categories: Dairy, Eggs, Cheese, Swiss Cheese,
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Total Reviews: 5
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By LARAFMAGIC
FLORIDA
on January 02, 2012
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As any of Julia's recipes, well defined instructions and sensational results! Perfection!
By jackie2830
Buffalo, New York
on June 26, 2011
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This recipe is the true iconic French cheese souffle, plain and simple....but the taste is nothing but INCREDIBLE! Two of my favorite French chefs...Julia [very American] the very French Jacques Pepin. They truly make it easier for the home cook to "c`est magnafique" by their down to earth direction and inspiration. If you've never made souffle before, this is the best. There is nothing that compares to how wonderful this gastronomic lesson tastes, and you will be pretty proud. I have been making this for about 10 years and it still surprises me!
By jo_richmackay_2...
Denver, CO
on April 03, 2010
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I left out the salt, as I always do in recipes, and it was still perfect. Tall, fluffy, very tasty. Yum, yum! Thanks, Julia!
By juliasmum_1207340
San Francisco, CA
on July 30, 2005
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thanks Julia.
i have made this souffle from Julia's recipe quite a
few times with great success.. it is beautiful and tastes terrific.
her technique of adding the grated cheese during the folding of the base and eggwhites is interesting.
i think that it may give you a lighter end product than when you melt the cheese with the base.
go figure, she's the gold standard.
By joys_1387768
Bloomington, IL
on November 07, 2004
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The major challange was putting the cuffs around the cups.