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Cheese Souffle

Photo: Cheese Souffle

TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 5 servings
LEVEL: Difficult

ingredients

  • Butter, room temperature, for greasing the souffle
  • 2 tablespoons grated Parmesan
  • 1 1/2 ounces (3 tablespoons) butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1 1/3 cups milk, hot
  • 4 large egg yolks (2 1/2 ounces by weight)
  • 6 ounces sharp Cheddar
  • 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
  • 1/2 teaspoon cream of tartar
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Directions

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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5

Newest Ratings and Reviews

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  • on April 30, 2013

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    Wow the tast was amazing frst you get a great flavor then it hit you with a second burt of flavor. Also it was much easyer to make then expected! We also used all 5 yolks with no problem. Great as usual Alton.Thanks from Tim and Sherry

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  • on December 25, 2011

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    I was hesitant at first because I didn't notice any water to cook out of the melted butter. When the butter was hot, before it browned, I just went with it. Then I had a little trouble with 4 egg yolks and 5 egg whites. I hate waste. So I just used 5 separated eggs. I had no problem with the tempering. That's important. I didn't happen to have cheddar in the house which concerned me. (My mother always makes horrible substitutions. I used shredded mozzarella and added crumbled bacon. And it was AWESOME. I felt like a french chef. You had to see the top. It was so light and fluffy. Thank You ALTON!

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