Recreating this recipe, of eggs, cheese, milk, flour and butter, with actual hands on and following the easy step-by-step recipe, made me realize all the hard work, endless hours and love that Julia poured into everything she did. Julia was not only an “icon” but she also became my “Muse” in the kitchen.
I conquered my fears of making soufflés, and so can you!
This recipe is taken from Julia Child’s first cookbook, “Mastering the Art of French Cooking,” written with Louisette Bertholle and Simone Beck.
Note: Slight variations have been made for the sake of personal taste, but the integrity of the recipe remains intact.
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe makes 4 servings
Steps 1 (mold):
4 tablespoons (about) butter, softened at room temperature
1/2 cup (about) Jarlsberg cheese, coarsely shredded (found at Costco in San Jose)
1/4 cup (about) parmesan cheese, finely grated
Heavily butter the entire inside of an 8-cup soufflé mold, and generously sprinkle (bottom and sides) with cheeses; set aside
Steps 2 (egg yolk sauce):
Preheat oven to 400 degrees, and measure out (have ready) all of your ingredients for this recipe.
3 tablespoons butter
3 tablespoons flour
1 cup boiling [whole] milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
4 egg yolks
Melt butter in the saucepan, stir in the flour and cook over moderate heat until butter and flour foam, for 2 minutes, without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk, and beat vigorously with a wire ship until blended. Beat in seasonings. Return over moderately high heat and boil, stirring with the wire whip for 1 minute. Sauce will be very thick. Remove from heat, and drop egg yolks, one at a time, into the center of the hot sauce, and beat with the wire whisk until all are incorporated; set aside.
Steps 3 (egg whites and cheese):
5 egg whites
Pinch of salt
1 cup Jarlsberg cheese, coarsely grated
Place egg whites in an impeccably clean bowl and beat with the salt until stiff. Stir in a big spoonful (about one-quarter of the egg whites) into the egg yolks sauce. Stir in all but a tablespoon of the cheese. Delicately fold in the rest of the egg whites. Be careful not to over-fold.
Steps 3 (baking):
Turn the soufflé mixture into the prepared mold, which should be almost three quarter full. Gently tap bottom of mold lightly on the table, and smooth the surface of the soufflé with the flat of a knife. Sprinkle the remaining cheese on top.
Set soufflé dish on a rack in the middle level of the oven and immediately turn heat down to 375 degrees (Julia says not to open the oven door for the first 20 minutes). In 25 to 30 minutes the soufflé will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned. Bake 4 to 5 minutes more to firm it up, and then serve at once.
Julia admonished this to a ready soufflé: “Therefore, there should be no lingering when a soufflé is to be eaten!” (Page 163 from “Mastering the Art of French Cooking”)
Cook with heart; eat with gusto. Buen Provecho!