Julia Child’s Cheese Souffle Recipe

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Making Julia Child’s Cheese Souffle might seem daunting at first, but with a little patience and the right technique, it’s a dish that anyone can master.

I love how this recipe brings a touch of French elegance to the table while still being accessible for home cooks.

I was amazed to know that souffles have been part of French kitchens since the 1700s, but Julia Child made them popular in American homes. She didn’t just introduce the dish; she made it feel accessible for anyone to try.

Unlike many recipes that overwhelm beginner cooks with delicate techniques, hers is clear and easy to follow. The result is a beautifully fluffy Souffle that still carries that signature cheesy richness.

If you’ve been wanting to try your hand on Julia Child’s Cheese Souffle. It’s foolproof, and the results are always worth the effort.

What's In The Post

Equipment Required

Saucepan: I recommend using a medium-sized saucepan to melt the butter and cook the roux.
Mixing Bowls: You’ll need two mixing bowls one for the egg yolks and the other for the egg whites.
Whisk: A standard whisk is great for mixing the roux and later for incorporating the egg yolks into the base.
Electric Beater: I definitely recommend an electric beater for beating the egg whites to stiff peaks.
Souffle Mold: You’ll need a souffle mold for baking. If you don’t have a souffle dish, a standard baking dish will work, but the height is important for achieving that signature rise.
Measuring Cups And Spoons: Make sure you have your trusty set of measuring cups and spoons on hand for the best results.
Aluminum Foil: I prefer to use foil to wrap the souffle dish. Butter the inner side of the foil to keep the souffle from sticking.

Julia Child Cheese Souffle Ingredients & Substitutions

Note: The ingredients in this recipe will give you 4 servings of Julia Child cheese souffle.

3 Tablespoons Flour
5 Tablespoons Butter: If you can’t find butter, I recommend using olive oil as an alternative. It will slightly change the flavor but still provide a smooth base.
1 Cup Milk
1 Cup Gruyère Cheese (Grated)
½ Teaspoon Paprika
¼ Teaspoon Nutmeg: Nutmeg can be substituted with a small amount of cinnamon. However, cinnamon is stronger, so be careful with the quantity.
½ Teaspoon Pepper
4 Egg Yolks
5 Egg Whites
¼ Teaspoon Cream Of Tartar
½ Teaspoon Salt

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	1 Hour	1 Hour 10 Minutes

How To Make Julia Child Cheese Souffle At Home

Step 1

Prepare the roux by adding the butter to a saucepan. Once it starts to melt, stir in the flour over medium heat until the mixture foams together for about 2 minutes. Remove from heat and make sure it isn’t burned.

Step 2

Once the roux has stopped bubbling, pour in the boiling milk and beat vigorously until well combined.

Step 3

Next, season the sauce with salt, pepper, nutmeg, and paprika. Mix the sauce well, then add one egg yolk at a time to the sauce, constantly whisking at low heat until the yolks are fully incorporated, then set the sauce aside and let it cool.

Step 4

In a clean and dry mixing bowl, beat the egg whites with an electric mixer at a low speed. Once they begin to foam, add the cream of tartar.

Step 5

Sprinkle in a pinch of salt and continue beating, gradually increasing the speed, until stiff peaks form.

Step 6

Stir in 1 tablespoon of egg whites into the cream mixture. To fold in the rest of the egg whites, take a large spoonful and, using your spatula, cut down the middle, scraping under the mixture and turning the pan gently. Be careful not to overfold.

Step 7

Now, stir in about 1 tablespoon of grated cheese.

Step 8

Grease the souffle mold with butter.

Step 9

Sprinkle finely grated cheese into the mold.

Step 10

Carefully pour the prepared mixture into the mold. Tap gently to even it out, then wrap foil around the mold. Make sure the inner side of the foil is buttered as well.

Step 11

Preheat the oven to 400°F, then reduce to 375°F once you place the mold inside. Bake for 45 minutes without opening the oven during this time.

Step 12

Your beautifully puffed-up Julia Child Cheese souffle is now ready to be served and enjoyed!

Expert Tips That I Recommend

To create an even fluffier souffle, I recommend gently sifting the flour with the butter, ensuring a smoother base that allows the air to stay trapped inside.
I suggest resting the souffle batter for about 10 minutes before folding in the egg whites. This gives the flour mixture time to set and absorb any excess moisture, leading to a more stable texture.
I recommend placing the souffle mold on a baking sheet and rotating it halfway through baking. This ensures even heat distribution and prevents any uneven puffing.
For the perfect, soft center, I suggest reducing the baking temperature slightly for the last 5 minutes. This allows the souffle to cook through without overbaking the outside.
I suggest adding a little bit of lemon juice to the milk mixture. The acidity helps to brighten up the flavors and balance the richness of the cheese and eggs.
If you want a sharper flavor in your cheese souffle, I recommend using aged Gruyere cheese. It adds a nuttier flavor to the souffle, and makes the flavor a lot richer.
To retain a perfectly airy souffle, remember to fold egg whites in three stages. This way, the egg whites won’t collapse, and the souffle will turn out to be extremely light.

FAQs About Julia Child Cheese Souffle

Why does your souffle not rise properly?

A souffle not rising can happen for a few reasons. It could be that the egg whites weren’t beaten to stiff peaks, or they were over-folded into the mixture, losing their airiness. Alternatively, if the oven wasn’t preheated properly, the souffle might not have had enough initial heat to puff up. To fix this, ensure that your egg whites are beaten until they form firm, stiff peaks, and handle them gently when folding into the mixture. Also, make sure your oven is fully preheated before baking, and avoid opening the oven door during the first 30 minutes of baking.

How can you fix a souffle that turned out too dense?

If your souffle is dense, it’s likely due to not incorporating enough air into the mixture, either from the egg whites or the roux. To prevent this, make sure to beat the egg whites properly to stiff peaks and fold them carefully into the base. Avoid overmixing, as this will deflate the egg whites and result in a heavier texture. You could also try slightly reducing the amount of roux to allow the egg whites to shine through more.

Why is your souffle too eggy in flavor?

If the souffle tastes too eggy, the egg yolks may have been overdone, or too much egg white was used compared to the other ingredients. The egg yolks also need to be well-beaten and fully incorporated to avoid any dominance of their flavor. To remedy this, reduce the egg yolk quantity slightly or ensure they’re blended thoroughly with the roux. Adding extra cheese, herbs, or seasoning could also balance the flavor out.

Why is the texture of your souffle too grainy?

A grainy texture often results from undercooking the roux or improperly mixing the flour with the butter, which prevents smooth incorporation. Make sure to cook the roux until it becomes foamy, but don’t let it brown. The flour should be fully cooked in the butter before adding the milk, and whisking vigorously once the milk is incorporated will help achieve a smooth, velvety texture.

How can you make your souffle fluffier and lighter?

To make your souffle fluffier, beat your egg whites to stiff peaks and gently fold them into the mixture to retain as much air as possible. The trick is to fold, not stir, so the air stays intact. Additionally, use high-quality butter and flour to avoid any unwanted heaviness in the mixture. Lastly, bake at a consistent temperature to allow the souffle to rise evenly.

Why is your souffle not holding its shape after baking?

If your souffle collapses or doesn’t hold its shape, it could be due to overmixing the egg whites or not baking it at the correct temperature. Overfolding the egg whites causes them to lose volume, so it’s important to fold gently and carefully. Be sure your oven is at the right temperature and that you don’t open the door while it’s baking, as sudden temperature changes can cause it to deflate.

Why does your souffle taste bland?

A bland souffle may be a result of insufficient seasoning or under-seasoned roux. You can solve this by adding a bit more salt, pepper, or a pinch of nutmeg and paprika, which help enhance the flavor profile. Be sure to taste the mixture before baking and adjust the seasoning accordingly. Adding cheese or a small amount of mustard can also elevate the taste and bring out a fuller flavor.

Nutritional Information Per Serving

This Julia Child Cheese Souffle is not the healthiest dish due to its high butter, cream, and cheese content. It’s rich and indulgent, so it should definitely be enjoyed in moderation, especially if you’re mindful of calorie intake.

Calories	416 kcal
Carbohydrates	9 g
Protein	25 g
Fat	31 g
Saturated Fat	18 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	9 g
Trans Fat	0.3 g
Cholesterol	234 mg
Sodium	525 mg
Potassium	276 mg
Fiber	1 g
Sugar	5 g
Vitamin A	1085 IU
Vitamin C	0.4 mg
Calcium	637 mg
Iron	1 mg

This dish is best suited for those who aren’t following specific dietary restrictions. It may not be suitable for people on low-carb, keto, gluten-free, or dairy-free diets.

Recipe Variations For Different Diets

Keto and Low-Carb Diets: Swap the flour with almond flour or coconut flour to reduce the carb content while still achieving that light, fluffy texture. For the cheese, consider using a sharp cheddar or another low-carb cheese instead of Gruyère.
Gluten-Free Diet: Replace the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum to help the souffle rise and maintain a good texture. It’ll still turn out light and fluffy, just without the gluten.
Dairy-Free Diet: Replace the regular butter with a plant-based butter alternative. For the milk, choose a non-dairy option such as oat milk or almond milk, which will provide the creamy texture needed for the souffle. For the cheese, use dairy-free cheese made from coconut or cashews. You can also incorporate nutritional yeast to add a savory, cheesy flavor without the dairy.
Vegan Diet: Replace the eggs with a combination of aquafaba and a thickening agent like cornstarch. You can also use plant-based milk like almond or soy milk instead of regular milk. As for the cheese, I recommend using a vegan cheese alternative, such as cashew-based cheese or nutritional yeast, to give it a cheesy flavor without the dairy.

Storing And Reheating This Recipe

Storing

Refrigeration: If you have leftovers, I recommend letting the souffle cool completely before storing it. I typically wrap it in plastic wrap or store it in an airtight container.
It will last for about 2 to 3 days in the fridge. If you have individual portions, it’s even easier to store them in small containers for easy reheating later. Freezing souffle is not ideal because of its delicate texture.

Reheating

Oven Method: To reheat the souffle, I recommend using the oven to best maintain the texture. Preheat your oven to 350°F (175°C) and place the souffle in an oven-safe dish. Cover it loosely with foil to prevent it from drying out. Heat it for about 15 minutes, then check to see if it’s heated through.
If it needs more time, re-cover and continue to heat in 5-minute increments. I don’t recommend reheating it in the microwave because it can cause the souffle to lose its delicate texture and become rubbery, making it less enjoyable.

What To Serve With This Recipe

Roast Chicken: If you’re looking for something hearty, consider serving it with roast chicken. The savory flavors complement the souffle’s light texture.
Tomato Soup: I prefer having it with a bowl of classic tomato soup for a cozy, comforting meal that’s both satisfying and simple.
Steamed Asparagus: I suggest serving it with steamed asparagus, which adds a fresh crunch and a nice contrast to the richness of the souffle.
Garlic Bread: This is my go-to when I want something indulgent. Garlic bread pairs perfectly with the souffle for a savory, flavorful combo.
Mashed Potatoes: If you’re after something creamy, mashed potatoes are a great choice to go alongside the souffle for a comforting, filling meal.

Printable Version

More Julia Child Recipes That You Can Try

French Onion Soup In A Large White Bowl — Julia Child’s French Onion Soup

Julia Child's Coq Au Vin — Julia Child’s French Onion Soup

Conclusion

I encourage you to give it a try, whether it’s for a special dinner or just because you’re craving something comforting. It’s the perfect balance of flavor and texture, and I’m sure it’ll become one of your go-to recipes.

Once you’ve made it, I’d love to hear how it turned out. Drop a comment below and let me know how it went or if you had any challenges. If you’ve got any tips or tricks up your sleeve, feel free to share them too. Happy baking!