Full-Proof Cheese Souffle
Don't be intimidated at the thought of making a Cheese Souffle. This is based on an Alton Brown recipe which I have found works every single time. It is pure perfection.
Servings 5
Equipment
- 1 8-inch souffle mold
Ingredients
- butter to grease mold
- 2 tbsp Parmesan cheese finely ground
- 1½ ounces butter 3 tbls
- 3 tbls a/p flour
- 1 tsp dry mustard
- ½ tsp garlic powder
- ⅛ tsp kosher salt
- 1⅓ cups whole milk hot
- 4 large egg yolks 2½ oz by weight
- 6 ounces sharp cheddar cheese finely grated
- 5 egg whites plus 1 tbsp water, 5½oz by weight plus ½ oz water
- ½ tsp cream of tartar
Instructions
- Using a stick of cold butter, run it all around the inside of an 8-inch souffle mold, making sure that it is well covered with the butter. Add the finely ground 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℉
- 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 while continuing to whisk. 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 by slowly adding about ⅓ of the milk mixture into the yolks, a little at a time while constantly whisking. (This is important b/c you will end up with scrambled eggs if you don't do this step carefully). Add the yolk mixture back into the hot milk mixture and remove from the heat. Add the cheese and whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add ¼ of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the prepared souffle mold. Place on a cookie sheet or pie pan.Using your thumb, run it around the inside-top of the mold, about ½" all the way around, to form a little indentation around the edge. This will help the souffle find it's loft.Bake in the oven for 35 minutes.
Notes
Here is a link to a very good "Good Eats" video which demonstrates how to make a cheese souffle.
https://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe-1912330
https://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe-1912330