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.
Photo: Cheese Souffle Recipe

















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By Sallysec
NY
on February 25, 2013
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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 .
By hulia123
Midwest
on January 07, 2013
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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!
By dksfdalksjfg
on January 02, 2013
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I always wanted to attempt a souffle and tried this recipe first. It came out perfect : Thanks Alton Brown for this great recipe!
Read all 71 reviews