We got a souffle dish and I have been so excited to make a souffle! I’ve heard stories of falling souffles and how difficult they are, but I followed Alton Brown’s recipe exactly and it turned out perfectly! Fluffy cheese-y, egg-y goodness! We had Jarrod and Marti over to dinner to share this with us and we ate this dish clean. Perfect! Looking forward to trying it with spinach or different kinds of cheese.
- Butter, room temperature, for greasing the souffle
- 2 T. grated Parmesan
- 1 1/2 ounces (3 T.) butter
- 3 T. flour
- 1 t. dry mustard
- 1/2 t. garlic powder
- 1/8 t. 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 t. cream of tartar
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.
Servings: 4 servings