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Cheese Souffle Recipe

Ingredients

How to make it

  • 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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The Cook

mamacooks Nashua, NH

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