Hamdi Saidani This easy and creamy Julia Child Cheese Soufflé is a perfect quick meal that’s both light and satisfying. Made with simple ingredients like cream cheese and Cheddar, it’s a delicious way to enjoy a hot, fluffy treat. Plus, you can easily adjust it to suit your taste or what you have on hand!
Ingredients Needed
- 2 tablespoons melted butter
- 2 tablespoons white sugar (or as needed)
- 2 large eggs
- 1 tablespoon white sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 ounces cream cheese, softened
- ⅓ cup shredded Cheddar cheese
- 1 pinch salt
How To Make Cheese Souffle
- Preheat the oven to 400°F (200°C).
- Prepare the ramekins: Brush 2 (5.5 oz) ramekins with melted butter, then coat the inside with sugar, rotating the ramekins to ensure even coverage. Discard any excess sugar and place them on a shallow baking pan.
- Separate the eggs: Crack the eggs into two bowls—place the yolks in one and the whites in the other.
- Make the soufflé base: To the egg yolks, add 1 tablespoon sugar, flour, ¼ teaspoon salt, vanilla extract, lemon zest, cream cheese, and shredded Cheddar cheese. Mix until smooth.
- Whisk the egg whites: Sprinkle a pinch of salt over the egg whites and whisk until soft peaks form. The peaks should hold their shape but not be stiff.
- Fold the egg whites into the base: Gently fold in half of the egg whites into the soufflé base until incorporated, then carefully fold in the remaining egg whites.
- Fill the ramekins: Spoon the soufflé batter into the prepared ramekins, filling them to the top.
- Bake: Place the ramekins in the preheated oven and bake for about 12 minutes, or until puffed and golden brown.
- Serve immediately and enjoy your fluffy, cheesy soufflé
Recipe Tips
- Use Room-Temperature Eggs: Make sure your eggs are at room temperature before separating the yolks and whites. This helps the egg whites whip up better for a fluffier soufflé.
- Don’t Overmix the Batter: When folding the egg whites into the soufflé base, be gentle. Overmixing can cause the soufflé to deflate.
- Preheat the Oven Properly: Ensure your oven is fully preheated to 400°F (200°C) before baking. A hot oven helps the soufflé rise beautifully.
- Avoid Opening the Oven Door: During baking, don’t open the oven door. Sudden temperature changes can cause the soufflé to collapse.
- Serve Immediately: Soufflés deflate quickly after baking, so serve them right away to enjoy their light, fluffy texture.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover cheese soufflé in an airtight container and refrigerate for up to 2 days.
- Freeze: Cheese soufflé isn’t ideal for freezing because it can lose its fluffy texture once thawed. It’s best to enjoy it fresh. If you must freeze it, wrap tightly and store in the freezer for up to 1 month. To thaw, leave it in the fridge overnight and serve once fully thawed.
- Reheating: Reheat leftover cheese soufflé in a 350°F (175°C) oven for about 10 minutes, until warmed through. This will help it regain some of its original texture without making it soggy. Avoid microwaving, as it can cause the soufflé to lose its fluffiness.
Nutrition Fact
Serving Size: 1 cup (approximately 240 grams)
- Calories: 194 kcal
- Total Fat: 15.7 g
- Saturated Fat: 9.5 g
- Cholesterol: 213 mg
- Sodium: 358 mg
- Potassium: 125 mg
- Total Carbohydrate: 5.9 g
- Dietary Fiber: 0 g
- Sugars: 2.4 g
- Protein: 9.2 g
More Julia Child Recipes:
Julia Child Cheese Souffle
Description
This easy and creamy Julia Child Cheese Soufflé is a perfect quick meal that’s both light and satisfying. Made with simple ingredients like cream cheese and Cheddar, it’s a delicious way to enjoy a hot, fluffy treat. Plus, you can easily adjust it to suit your taste or what you have on hand!
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the ramekins: Brush 2 (5.5 oz) ramekins with melted butter, then coat the inside with sugar, rotating the ramekins to ensure even coverage. Discard any excess sugar and place them on a shallow baking pan.
- Separate the eggs: Crack the eggs into two bowls—place the yolks in one and the whites in the other.
- Make the soufflé base: To the egg yolks, add 1 tablespoon sugar, flour, ¼ teaspoon salt, vanilla extract, lemon zest, cream cheese, and shredded Cheddar cheese. Mix until smooth.
- Whisk the egg whites: Sprinkle a pinch of salt over the egg whites and whisk until soft peaks form. The peaks should hold their shape but not be stiff.
- Fold the egg whites into the base: Gently fold in half of the egg whites into the soufflé base until incorporated, then carefully fold in the remaining egg whites.
- Fill the ramekins: Spoon the soufflé batter into the prepared ramekins, filling them to the top.
- Bake: Place the ramekins in the preheated oven and bake for about 12 minutes, or until puffed and golden brown.
- Serve immediately and enjoy your fluffy, cheesy soufflé
Notes
- Use Room-Temperature Eggs: Make sure your eggs are at room temperature before separating the yolks and whites. This helps the egg whites whip up better for a fluffier soufflé.
- Don’t Overmix the Batter: When folding the egg whites into the soufflé base, be gentle. Overmixing can cause the soufflé to deflate.
- Preheat the Oven Properly: Ensure your oven is fully preheated to 400°F (200°C) before baking. A hot oven helps the soufflé rise beautifully.
- Avoid Opening the Oven Door: During baking, don’t open the oven door. Sudden temperature changes can cause the soufflé to collapse.
- Serve Immediately: Soufflés deflate quickly after baking, so serve them right away to enjoy their light, fluffy texture.
Julia Child Cheese Souffle
