Cheese Souffle

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
5 servings
Level:
Advanced

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
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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4.7 77
Fantastic!  My first soufflé, light and delicious!  Thank you Alton! item not reviewed by moderator and published
First time I made a soufflé that came out lite and fluffy with an awesome taste. I did add in the middle of each individual ramekin a mixture of sautéed red peppers, onions, thyme, garlic, chopped spinach, chopped tomato, chopped asparagus or artichoke, chopped ham, and your favorite spicy peppers. Fill ramekin with egg mixture 1/4 way then add sautéed mixture and cover rest with egg mixture. Took about 25 to 30 minutes to cook. item not reviewed by moderator and published
Perfect and stupendous! My first real souffle, and it was wonderful. item not reviewed by moderator and published
Wow. Really easy and terrific. I used a 2.5 qt pot instead of soufflé dish and it was perfect. Fluffy goodness. item not reviewed by moderator and published
Proof that real men do make soufle. I'm the chef of the house and love this recipe, though I do object to the "difficult" rating. Just takes a little coordination. Get your ingredients ready and lined up ahead of time. My wife doesn't like very sharp cheeses, so I use the shredded 'Mexican' cheese blend. Thanks, Alton, from a former neighbor. item not reviewed by moderator and published
PERFECT recipe. Made it using Cabot Habanero Cheddar and it worked out exactly as I had hoped. item not reviewed by moderator and published
So easy to make, we loved it. Def. checkout the YouTube video that goes along with this. I froze my dish overnight by accident and it worked great. I also went to my local cheese shop and got an awesome cheese full of flavor for this. Also have everything you need ready and waiting, eggs separated etc. makes it easier. I will be trying this again with different cheeses . item not reviewed by moderator and published
I used this recipe for my first attempt at souffle and it was incredible. I did leave it in slightly too long, but was using small ramekins and forgot to compensate. I couldn't have been happier. Great recipe! item not reviewed by moderator and published
I always wanted to attempt a souffle and tried this recipe first. It came out perfect : Thanks Alton Brown for this great recipe! item not reviewed by moderator and published
I've been using a recipe for cheese souffle since I was a teenager from my mom's 1937 Household Searchlight Recipe book. It has never failed me, and when we "kids" all get together, my brother and sister always ask me to make "mom's souffle". Thought I'd give Alton's recipe a try, and I'm thrilled! This puffed up a little taller (I've used it 3 times now and just looked wonderful. I use a little cayenne instead of the garlic powder - something I started doing years ago with Mom's recipe. Mom always said (and I'm still a believer that the real secret is to use the best quality cheese that you can - none of that preshredded stuff. Great recipe. item not reviewed by moderator and published
Amazing! Didn't have cream of tartar but it worked out perfectly anyway first time, with the split deck and oh so fluffly. Great recipe! item not reviewed by moderator and published
Delicious. I added a pinch of cayenne for a kick and the souffle had great flavor. The inside was cooked perfectly but I found the top and the outsides were a little too brown and tasted slightly burned. Might be my oven? Too hot? item not reviewed by moderator and published
Super recipe. I halved it because it's just me and my lovely wife. Also, I used individual dishes because i dont have a large dish. Cook time was 30 min. The hardest part was getting the parm ground small enough. BE GENTLE in the final mix. It doesn't have to be fully incorporated. So cheesy and crispy on the out side. Since I didn't have sharp cheddar, i mixed mild with provolone, parm, robusto, and some good moz. Make this recipe some weekday night, it's super easy, just watch the video first. item not reviewed by moderator and published
I showed my daughter the science of "Quantum Foam" she was interested. This was a great recipe. item not reviewed by moderator and published
EP IC FA IL unless you like cheese scrambled eggs... cooking time is all off and ends up ruining the whole batch item not reviewed by moderator and published
This was my first attempt at a souffle. I am quite pleased with both the recipe and the instructions. I used the recipe more as instructions for a souffle as I changed up the cheeses. I varied from the recipe as follows: To the butter I added the greens of 1 scallion. Instead of 6 ounces of cheddar I used 3 ounces of 4 year old extremely sharp yellow cheddar , 2 ounces of a goats milk very creamy soft gouda , and 1 ounce of a hard style aged gouda that has a salty taste reminiscent of parmesan. I also added about 6 strips of hardwood smoked bacon chopped finely. I used 2-5 inch rammekins instead of the recommended 8 inch because that is what I had on hand. My wife and I both enjoyed the souffle immensely. We paired it with some fuji apple slices on the side and a bottle of Eco sauvignon blanc. item not reviewed by moderator and published
This was my first attempt at making and eating a souffle and I think it turned out really good! I found the video for this episode on YouTube, watched it, and followed it exactly. It has A LOT more detail than just the recipe. I didn't have the "right" souffle dish but it still rose a good 3 inches, so don't let that deter you! item not reviewed by moderator and published
I added chopped parsley to the cheese mixture and infused the milk with scallions for more flavour. This was my first time making and eating cheese souffle, and it turned out really well for me. I also used individual ramekins instead of one large one, and the mixture made about 15 souffles! I would recommend adding an herb or parsley/scallions like I did, for more flavour! item not reviewed by moderator and published
This was amazing...followed the recipe precisely and it came out picture perfect and tasted like cheddar heaven. It puffed up 4 inches above the souffle dish...Served with a tossed salad and you are set. item not reviewed by moderator and published
I feel guilty for eating by myself, everybody should try it, or put it in the bucket list at least. Came out so good looking, I took pictures of it item not reviewed by moderator and published
This morning, I was hungry for something more interesting then just another omelet and I recalled souffle. It seemed easy and simple and I thought, why not? I like a challenge. Since I love watching Good Eats in my classroom and I trust Alton's recipes, I printed this recipe up and made my way to the kitchen. I had everything but the dry mustard. So I went ahead with it and followed the recipe. I only had medium size eggs though I adjusted a little for that. Anywho, everything was pretty simple and I made sure to be very careful when folding in my egg whites as not to lose any of the air. I poured it into the bowls and baked for about 30 minutes. This souffle was a revelation. It was smooth, just the right taste of cheese, and was so light. It stayed puffy for about 5 or so minutes and then sank in sadly. But luckily before it sank too much I took a picture ^_^ Anywho, I really enjoyed this recipe and my family really enjoyed it too! item not reviewed by moderator and published
I've never tasted a souffle before, none the less cooked one, so I had no idea what to expect. The recipe wasn't too difficult, though I had watched the episode with Alton Brown first, and that definitely helped. He explained a lot if it so much more than just the recipe does. The souffle came out perfect according to the recipe. It was airy, and stayed puffed up for a good 5-10 minutes while we all enjoyed it. Although after cooking another souffle recipe, "Incredibly Creamy Souffles" which was a recipe for plain mini souffles, dumped out of their muffin tins when they were done cooking into a heavy cream sauce, and then cheese melted on top, I realized that recipe was much more enjoyable. The texture of the souffles was so much better, maybe because the cheese wasn't baked into it giving it a slimy, oozy texture, but rather melted on top so you could still enjoy the taste of the cheese. item not reviewed by moderator and published
Before starting, I reviewed the show on youtube, and re-read the recipe instructions in "I'm just here for more food" and followed it to the letter (web recipe and book call for 1/2 tsp of cream of tartar, show says 1/8 tsp but it looked like more so I went with 1/2 tsp. I've never made a souffle before but it turned out perfect. It's the best of eggs and the best of cheese all in one dish. We had with a side salad and some wine for a light dinner. Next up: chocolate souffle! item not reviewed by moderator and published
I used this recipe for my very first soufflé. It came out perfect, and wasn't hard at all, just time consuming -- the prep took me almost an hour. Clearly I need more practice :-) item not reviewed by moderator and published
This is a tasty recipe and not so difficult. Thank you ! You can also have a smoked salmon version which is very original.I would like to share the recipe with you.You can find it here item not reviewed by moderator and published
This was my first endeavor with souffle. It was easy to make and those ate it raved at how good it was!!! item not reviewed by moderator and published
This turned out beautiful. Extremely fluffy and light yet, it had wonderful flavor. You can really use any cheese you'd like for this recipe. This recipe does have a lot of steps so there is room for error if you are not careful bu,t if you prep things ahead of time, and don't rush anything, you should have wonderful results. Also, when folding in the egg whites, I always use a whisk because it incorporates them more easily and it keeps them fluffy. Good luck to those who are wanting to try this recipe. You won't be disappointed. item not reviewed by moderator and published
I followed the recipe exactly as described and performed on the TV show and it came out perfectly. It was cheesy and puffy and luscious! I am amazed at the number of stupid people who alter the recipe and then complain about inferior results, or those who completely change the recipe into a monstrosity of their own and then post a review to the original recipe!! Go away. item not reviewed by moderator and published
I made half the recipe, with three egg whites (no water), and two egg yolks. I substituted Gruyere cheese for the cheddar, and you can really skip the Parmesan - you use about 1/8th of an ounce, so it isn't worth buying. Then I took a leek, minced it fine, sauteed in butter and set it aside. I also sauteed 1/4 of the kernals cut from a cob of corn in butter too. I added both of them, as well as 1Tbsp minced rosemary and 1tsp minced cilantro to the flour mixture before the eggs were added. The souffles were baked into three small ramekin sized souffle dishes. While the souffle was baking, I took a can of italian diced tomatoes (with garlic, onion, oregano and basil) and added another tblsp of minced rosemary and another 1/4 ear of corn kernals (uncooked) and then a tablespoon of olive oil and simmered for the 35 minutes. The tomato mixture was used as a sauce. I just plopped a ramekin on a plate and surrounded it with the tomato mixture, which added a fantastic color. The corn kernals in the tomato made it really pretty. I served it on a candle-lit table with a dozen roses and Chardonnay. It was outstanding. The woman I made it for on Valentines day said it was the best V-day meal she'd ever had. Very romantic. item not reviewed by moderator and published
All I had was a 6 inch souffle dish, so i tried to half the recipe... It looked perfect and tasted good, just nothing amazing. I did give 5 stars though because I had never made one and the recipe and show were really easy to follow. I also used colby-jack cheese which is probably why the flavor wasn't as pronounced. item not reviewed by moderator and published
followed the recipe and it turned out like photograph, just not as dark moist inside but done, cooked 30 min and rose almost 3 inches used four smaller souffle dishes item not reviewed by moderator and published
Once again, you've de-mystified another culinary classic. @ the few of you complaining about deflation after removing from the oven, that's just the way it is. You have about 5 minutes and that's it. Event the best prepared souffle's are temporal by nature. Inhale it quick and be happy :) item not reviewed by moderator and published
This was the first attempt at a savory souffle dish. I followed the instructions fully and used all the right ingredients but after i baked the souffle, it didn't rise like it's supposed to. Once i took it out of the oven, it flopped completely. The taste was great but the texture was not how it's supposed to be. I think this recipe isn't detailed enough for amateurs like me. item not reviewed by moderator and published
I was wary of trying this because I live 6000 feet above sea level, but it came out great! It was a little gooey when I first cut into it, so I would recommend letting it sit a minute before serving. item not reviewed by moderator and published
The original episode with Alton reran last night. My wife commented that I hadn't made a souffle for some time - so I grabbed the recipe from the Web site this morning. Best souffle - by far - I've ever made and certainly among the best I've ever eaten. I got a fabulous 2.5" rise and the souffle remained light and fluffy until we managed to force down seconds (still too much for two and the remainder sadly went light and fluffy down the disposal). Being a little cheap, I chose not to toss out the extra egg yolk and compensated by not adding the tablespoon of water to the egg whites before whipping them. I imagine the recipe would have been better had I followed it more precisely, but I don't know how. Great show and a great recipe Alton!.........................g item not reviewed by moderator and published
I never had or made souffle before. I heard about the difficulty and skills needed to make it so I was interested to try it out. It was easy to follow the recipe after watching the episode. I did had to do the white sauce a second time because I waited to long for the water to evaporate and the butter became brownish... The souffle came out beautiful just as the one in the pic!! However, there was a crack on it and I think that let it deflate =(... I loved the taste and I will definitely try it again, I will be careful about smoothing out the surface next time. One question I had was how to eat it. Is this a side or main dish? I though to eat with salad and I also make roasted pork loin but I wanted to know what Alton suggests. Thanks for making it easy!! item not reviewed by moderator and published
This wasn't difficult at all! and no chopping! I had never tried cooking or eating a souffle before and this was fluffy, savory and delish! I substituted Gruyere Cheese for the cheddar cheese and served with sausage, melon and french bread. Heaven! Thank you! item not reviewed by moderator and published
Very cheesy and good! :D item not reviewed by moderator and published
I'm a long time AB fan, and had seen this episode a bunch over the years. However, my fear of both having to whip the egg whites and doubts over being able to assemble the whole thing held me back for a while. When I mentioned it to my wife, she said, "Eggs are cheap." Anyways, I tried it, and it came out beautifully! And it turns out to be one of my wife's favorite recipes. Additional info on this recipe plus lots of great stuff from AB can be found at I'm Just Here for More Food by Alton Brown item not reviewed by moderator and published
My first attempt at souffle was surprisingly easy and tasted wonderful! I actually halved the recipe, using 2 egg yolks and 3 whites. It wasn't a diffuclt recipe, just labor intensive. The souffle dish I used had a 2 cup capacity and after putting the mixture in, I realized that if it rose as it was supposed to, it would be too high. So I extended the height of the dish by wrapping aluminum foil around it to give it more room for expansion. I was glad I did! It rose even above the foil. I will definitely use this recipe again...maybe even experiment with other cheeses. item not reviewed by moderator and published
This was a perfect souffle for me since. I will make it over and over .Thank you, item not reviewed by moderator and published
This was my first time making a souffle. I am very pleased with the results. I do have a couple of suggestions. Separate the eggs early so they will be ready when the white sauce comes together. Also, the flour and butter were quite dark by the time 2 minutes was up. On the episode he says two minutes or when you smell something nutty. It was hard to smell anything other than garlic when that was cooking and I have a killer olfactory system. If you are familiar with making white sauce, trust your best judgment, if not, watch the flour color to see that the brown flour does not make for a tan souffle. Overall, this is an excellent recipe. I am giving it a five. item not reviewed by moderator and published
This is a great recipe except it says to use room temprature butter and on the show Alton used cold butter and then stuck it in the freezer. This makes the butter harder to melt and gives the souffle a better chance to rise up the souffle wall. item not reviewed by moderator and published
This souffle came out perfect and looks so beautiful AND did not fall! It really isn't difficult and not all that labor intensive. From past experience with other souffles, I made the base two hours ahead of time so just before baking, all I had to do was incorporate the egg whites into the base and stick it in the oven. Next time will use a Guyere (sp?) or other Swiss. item not reviewed by moderator and published
Came out perfectly, Alton's recipes are always reliable on the technical side. A little too underspiced would be my only criticism, though depth of flavor was still excellent. item not reviewed by moderator and published
The cheesy flavor in this souffle was delicious but... the texture was really messed up it was almost liquidy, it is my first time making a souffle so I'm sure I did something wrong but just know that the title "difficult" holds true item not reviewed by moderator and published
Awesome. Could've been better if I didn't have the worst oven ever. It was also my first time making AND eating souffle. <3 Alton Brown recipes. item not reviewed by moderator and published
I think I'm a decent cook, but have not been able to pull off a souffle until I watched the Good Eats episode where Alton Brown actually EXPLAINED how things work. I have been intrigued by his show for a very long time but this was like he was in my kitchen making it for me--it was so clear after seeing the reasoning behind it all. Thanks Alton! item not reviewed by moderator and published
This became a wonderful Christmas-Eve breakfast! A flavorful and solid recipe. item not reviewed by moderator and published
i thought this was a delicious souffle! definitely something i will be making in the future. it was foolproof, mine grew so big i could barely get it out of the oven without knocking the top off! item not reviewed by moderator and published
The method works just fine but I really didn't care for the mustard and really, really didn't care for the garlic. item not reviewed by moderator and published
Although I am not a novice cook, this was my first attempt at preparing a souffle and an Alton Brown Recipe. It was was not as difficult as I thought it would be, but it does take some effort. But the effort was worth it. It was so scrumpitous! I followed the the recipe exactly except, I substituted Gruyere Cheese for the Cheddar. The souffle turned out llight and cheese infused. I will definitely make this again. item not reviewed by moderator and published
This recipe was a lot easier than noted for me, and it came out with good features, even after burning onto our broiler. item not reviewed by moderator and published
My first souffle. It looked phenomonal...but I didn't really like the taste. I think the mustard and garlic were very pronounced. Other reviewers have suggested a different cheese...maybe so. I did learn alot and was proud of myself. Remember to separate eggs when they are cold...much easier. One question--on the show, Alton says 1/8 tsp. cream of tartar and the recipe says 1/2 tsp...I split the difference and used 1/4 tsp. I think maybe dessert souffles will be more to my liking. item not reviewed by moderator and published
This was my fist attempt at a souffle'. It was easy the way Alton explained the procedures. It was terrific! item not reviewed by moderator and published
Two tries and $30 later, I still got yuck. Congrats to those who got yum. I never had any trouble with souffles before. item not reviewed by moderator and published
Today made this as given. While it is a bit of work it does taste great. Next time I'm going with a different cheese though. item not reviewed by moderator and published
Thank you, AB! Between the episode last night and the recipe posted on line, I was able to create my very first souffle. Until an hour ago, I'd never even eaten a souffle, let alone made one. However, my wife (who has eaten them in France) gave me a big thumbs up and, for that, I thank you! It was big. It was fluffy. It was rich. It was beautiful. It was a masterpiece. Now, when will you be posting the Chocolate Souffle recipe so I can have another go at it? :-) item not reviewed by moderator and published
My husband has mastered the souffle on his first try he was so proud that he took a picture with it! To me it tasted like really fluffy scrambled eggs. Very deceiving to determine if your full or not. Good, but not something to have all the time! item not reviewed by moderator and published
OK, it WAS edible...but only for a bite. I think I did it right, Alton's attention to detail is phenomenal. It rose, didn't fall, but tasted horrible. I've never had a cheese souffle before, maybe it's just me. I am tempted now to have one at a restaurant, or try this with gruyere. item not reviewed by moderator and published
This was soooo great! I ate it as a main dish, and audibly enjoyed every bite. item not reviewed by moderator and published
For a first timer, I have to say I'm still in shock that it turned out perfectly! The taste and texture were wonderful, and it wasn't nearly as difficult as I thought it would be. We served it with a baby spinach salad, cantaloupe, a crusty french bread, and a bottle of chardonnay. Thanks Alton, love your show! item not reviewed by moderator and published
My hubby and I loved this recipe. I will definately make it But next time, I'll be sure to separate the eggs separately: I was on the last egg , broke the yolk, and a little ent into the egg whites- had to start over. Lesson learned- I know what to do next time. Don't be afraid though, it wasn't that hard, and WELL worth the trouble! item not reviewed by moderator and published
I usually steer clear of recipes marked "expert", but I had to take on the challenge because I love cheese. As it turns out, it really wasn't that difficult and it was very delicious. I substituted onion powder for the mustard powder, and that didn't make a difference. It tasted wonderful and I'd love to fix this one again. item not reviewed by moderator and published
I made the souffle last night and it was a hit. The only thing I did differently was I let the egg mixture cool down a bit before I added the cheese. This way there were little chucks of cheese in the souffle. Oh, and we discovered it only fed three people and left us hungry. It was so light and airy that it would make a better side dish than a full blown meal. item not reviewed by moderator and published
COOKING IS MY HOBBY,& THE MORE DIFFICULT THE RECIPE, THE BETTER THE CHALLENGE. MASTERING MY FIRST SOUFFLE WAS MY QUEST & THIS SERVED THE BILL WITH AN A+++++. MANY STEPS, BUT NOT DIFFICULT, ALTON CAME THROUGH AGAIN WITH HIS PRECISE & EAST TO UNDERSTAND DIRECTIONS. MY SOUFFLE ROSE 3 INCHES ABOVE THE RIM & DID NOT FALL! IT WAS ABSOLUTELY DELICIOUS. MY HUSBAND SAID IT WOULD REALLY IMPRESS GUESTS. LIKE "ANONYMOUS", WE TOO DON'T CARE FOR CHEDDAR & I USED GRATED GREYUERE INSTEAD. AHHHHHHH, THE AROMA WHILE BAKING! WILL MAKE AGAIN! THANKS ALTON! item not reviewed by moderator and published
I'm only 14 years old, and just started cooking about 6 months ago. This recipe is not for experts! It's super easy, as long as you know how to temper eggs. Made with a half and half mix of one percent and two percent milk, and 2 percent or reduced fat cheddar cheese, it only has 256 calories per serving! My family couldn't tell I use reduced fat anything, and my mom is pretty against me using reduced fat cheese. Ha! Great recipe, gotta try it. item not reviewed by moderator and published
I took my time and it came out just perfect. I figured what the heck, give it a try and I could not have been happier. It not only looked like a picture it was light and fluffy and just wonderful. item not reviewed by moderator and published
OH MAH GAWD! (said with a mouthfull of souffle) item not reviewed by moderator and published
My wife and I TIVO'd this episode and both got the itch to give this recipe a try right off the bat, which is a first for us. Long have we watched Good Eats but NEVER had we tried the recipes.... I must admit it made it much easier working as a team, i.e. I worked the roux milk mixture as my wife worked the yolks etc. Also we did have to do some addional baking as we live in Colorado and had to adjust for the high altitude. But it turned out WONDERFULLY, following Alton's steps and techiques to the letter really helped also... However what he doesn't mention too much, really at all, is the WONDERFUL effect the garlic has.. It's not too overpowering, but we are serious garlic lovers, it makes the taste out of this world... We are now ready to tackle other souffles!!!! Thanks Alton :-) item not reviewed by moderator and published
This is a very clear and simple recipe. I have made it four times now, and it is well explained, and it works every time, flawlessly. item not reviewed by moderator and published
We make this on a regular basis. We use Arina goat cheese (a hard goat cheese similar to cheddar) rather than cheddar which is a wonderful improvement! item not reviewed by moderator and published
Although this recipe was listed as "expert" under the skill level, I took a little extra time preparing, and it paid off!! My souffle fell, but it still tasted great! item not reviewed by moderator and published
Do not use Chedder, a flavorful swiss is better. Simple but very good. item not reviewed by moderator and published
This was a decent cheese souffle, and it stayed fluffy out of the oven, but only for about 3 minutes. I'm very proud of myself for being able to make this and I would probably make it again, but I need to know how long its supposed to rest before cutting it? We did not wait and as soon as we took a scoop, it deflated!!! item not reviewed by moderator and published
Very Tasty and easy to make. item not reviewed by moderator and published
The souffle is good. However, I didnt think that it was good enough to justify the amount of work that it requires to prepare. item not reviewed by moderator and published

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