Cheese Souffle

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Egg Files 5: Souffle-Quantum Foam

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
35 min
Level:
Difficult
Yield:
5 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Double Double Bacon Cheese Quiche

Photo: Cheese Souffle

Comments & Reviews

recipe Cheese Souffle
Stacey Commack, NY 09-23-2009
Flag

Delish!
Rated: 5 stars out of 5

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!Read more
recipe Cheese Souffle
Brian Uniontown, OH 09-21-2009
Flag

Cheesy Souffle Goodness :D
Rated: 5 stars out of 5

Very cheesy and good! :D
recipe Cheese Souffle
Phil Weston, FL 09-18-2009
Flag

No Fear Souffle
Rated: 5 stars out of 5

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 Read more
recipe Cheese Souffle
Ella Crockett, TX 08-14-2009
Flag

Perfection!
Rated: 5 stars out of 5

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.Read more
recipe Cheese Souffle
Bay columbus, GA 06-22-2009
Flag

perfect
Rated: 5 stars out of 5

This was a perfect souffle for me since. I will make it over and over .Thank you,
recipe Cheese Souffle
Dave Provo, UT 05-02-2009
Flag

Excellent
Rated: 5 stars out of 5

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. Read more