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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Also Try:
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    75 Reviews
    5 75
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Perfect and stupendous! My first real souffle, and it was wonderful.
    Wow. Really easy and terrific. I used a 2.5 qt pot instead of soufflé dish and it was perfect. Fluffy goodness.
    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.
    PERFECT recipe. Made it using Cabot Habanero Cheddar and it worked out exactly as I had hoped.
    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 .
    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!
    I always wanted to attempt a souffle and tried this recipe first. It came out perfect : Thanks Alton Brown for this great recipe!
    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.
    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!
    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?
    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.
    I showed my daughter the science of "Quantum Foam" she was interested. This was a great recipe.
     
    EP 
    IC  
    FA 
    IL unless you like cheese scrambled eggs... cooking time is all off and ends up ruining the whole batch
    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.
    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!
    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!
    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.
    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
    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!
    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.
    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!
    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 :-) 
    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
    This was my first endeavor with souffle. It was easy to make and those ate it raved at how good it was!!!
    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.
    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.
    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.
    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.
    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
    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 :)
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Food Network Essentials