I found this recipe in Julia Child’s “The Way to Cook” cookbook. Her recipe is simple and similar to other soufflé recipes I have made in the past. In the fall of 2008, Dave and I were visiting my Aunt Mollie near Washington DC. One day while Dave and Mollie went to the Smithsonian to listen to a Physics lecture, I attended a cooking class at Sur La Table in Arlington, Virginia. We learned how to make different variations of crepes and soufflés. The first were sweet and savory crepes. The savory included chicken, mushrooms, and asparagus. The sweet had apples and brandy. Then it was time to make the soufflés. We learned how to make the classic cheese and then the crab with red pepper cream sauce soufflés. It was a fun class and I learned that crepes and soufflés are not that hard to make. Afterwards, I went over to their kitchen store and bought 4 ramekins (one cup white baking dishes) for making individual soufflés and a nonstick pan for making crêpe’s.
Preheat oven to 400 degrees F. Butter the 4 ramekins and coat with the grated parmesan. Set in the refrigerator. Set a medium saucepan on the stove.
Nearby on the counter set out the bowl of cheese, the warm milk, the spices, the butter, and the flour along with a whisk.
Meanwhile, place two bowls on the counter. Place the egg whites in one bowl and the egg yolks in the other.
Whip the egg whites until they are white and form stiff peaks.
In the saucepan over medium heat melt the butter. Then add the flour and whisk for a few minutes until the consistency is thick.
Then add the hot milk and continue to whisk until the batter has thickened. Whisk in the spices. Then whisk in 1/3 of the Swiss cheese.
Turn off the heat. Now switch from a whisk to a spatula for gentle stirring. Add the egg yolks one at a time to the batter stirring gently with the spatula.
Then add in ¼ of the egg whites and stir until incorporated.
Turn in the rest of the egg whites gently, stirring lightly and leaving it lumpy. This is important so that the batter stays thick. Carefully mix in the rest of the cheese. It doesn’t have to be stirred very much.
Divide the soufflé batter evenly into the 4 ramekins almost brim full. Place on a parchment line baking sheet. Bake for 20 minutes. Be sure not to open the oven door after they are inside. Otherwise there is a chance the soufflés will collapse.
Finish at 375 degrees F for a few minutes until the soufflés rise above the dishes and are brown. Serve right away. I like to have a green salad with these unless they will be a side dish for a main course. This serves 4.
Ingredients
Directions
Preheat oven to 400 degrees F. Butter the 4 ramekins and coat with the grated parmesan. Set in the refrigerator. Set a medium saucepan on the stove.
Nearby on the counter set out the bowl of cheese, the warm milk, the spices, the butter, and the flour along with a whisk.
Meanwhile, place two bowls on the counter. Place the egg whites in one bowl and the egg yolks in the other.
Whip the egg whites until they are white and form stiff peaks.
In the saucepan over medium heat melt the butter. Then add the flour and whisk for a few minutes until the consistency is thick.
Then add the hot milk and continue to whisk until the batter has thickened. Whisk in the spices. Then whisk in 1/3 of the Swiss cheese.
Turn off the heat. Now switch from a whisk to a spatula for gentle stirring. Add the egg yolks one at a time to the batter stirring gently with the spatula.
Then add in ¼ of the egg whites and stir until incorporated.
Turn in the rest of the egg whites gently, stirring lightly and leaving it lumpy. This is important so that the batter stays thick. Carefully mix in the rest of the cheese. It doesn’t have to be stirred very much.
Divide the soufflé batter evenly into the 4 ramekins almost brim full. Place on a parchment line baking sheet. Bake for 20 minutes. Be sure not to open the oven door after they are inside. Otherwise there is a chance the soufflés will collapse.
Finish at 375 degrees F for a few minutes until the soufflés rise above the dishes and are brown. Serve right away. I like to have a green salad with these unless they will be a side dish for a main course. This serves 4.