Recipe

Cheese Souffle Recipe


Cheese Souffle Recipe Mamacooks / All my dishes
1 year, 8 months ago
This is so easy to make and comes out beautifully every time. It's a modified version of an Alton Brown souffle.
Prep:30m Cook:35m Servings:4

Mamacooks

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Ingredients
  • Butter, room temperature, for greasing the souffle
  • 3 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, Blue Cheese or Gruyere
  • 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
  • 1/2 teaspoon cream of tartar

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

Not quite what you're looking for? See more Main Dish / Eggs Dairy
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