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 76
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

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