Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Whither Kensington?
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Julia’s Cheese Soufflé

Print Friendly, PDF & Email

Julia’s Cheese Soufflé

There are versions of this sweet and simple dish – a Julia Child trademark – in almost all of her many cookbooks including my favourite: The Way To Cook (Knopf). With a tossed salad and hunks of crusty baguette, it makes a lovely light lunch or supper. I didn’t bother making a collar for the baking dish which makes for an elegant presentation as described by Child, but it looked and tasted great. You’ll need a 6-cup soufflé dish or straight-sided baking dish.

About 1 tbsp softened butter
2 tbsp finely, freshly grated parmesan cheese
2½ tbsp butter
3 tbsp all-purpose flour
1 cup hot milk
¼ tsp paprika
A pinch of grated nutmeg
½ tsp salt
Pinch of ground white pepper
4 egg yolks
5 egg whites
1 cup (about 4 oz/125 g) coarsely grated gruyere cheese

Preheat oven to 400F.

Grease bottom and sides of baking dish with softened butter. Sprinkle on grated parmesan, turning dish so cheese adheres to its sides and bottom.

In medium saucepan, melt 2½ tbsp butter over medium-low heat. Add flour and cook, whisking, until mixture foams, about 2 min. Remove from heat. Whisk in hot milk. Return to heat, bring to boil, reduce heat and simmer 1 to 2 min. or until thickened. Remove from heat; stir in paprika, nutmeg, salt and pepper, Stir in egg yolks, one at a time, until combined.

Using manual or hand-held electric mixer, in medium glass bowl, beat egg whites until stiff and glossy. Whisk about a quarter of them into sauce in saucepan, then delicately fold in remainder alternately with grated gruyere. Carefully turn mixture into prepared baking dish.

Reduce oven temperature to 375F. Bake soufflé 25 to 30 min. or until puffed and nicely browned. It will fall slightly as it cools. To serve, hold serving spoon and fork upright and back to back in middle of soufflé and pull it apart.

Makes 4 servings.

Back to Recipes

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • In Memory of my Dear Mum: Eccles Cake and Bakewell Tart

  • My Favourite Food Finds and the Upside of the Pandemic

  • Surviving and Thriving in Toronto’s Kensington Market

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia