Cheese Souffle

Recipe courtesy Alton Brown

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

Rated: 5 stars out of 5Rate itRead users' reviews (50)

RECIPE
COMMENTS & REVIEWS(50)

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

Times:

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

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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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Comments & Reviews

recipe Cheese Souffle
Evan Prior Lake, MN 01-31-2010
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looked perfect
Rated: 5 stars out of 5

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. Read more
recipe Cheese Souffle
Joe clio, MI 01-01-2010
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turned out perfect
Rated: 5 stars out of 5

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 dishesRead more
recipe Cheese Souffle
Mike Oklahoma City, OK 12-21-2009
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Thanks again Alton
Rated: 5 stars out of 5

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 :)Read more
recipe Cheese Souffle
Nadine jhjhkjh, NE 12-20-2009
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Nice taste but got an omellete instead of a souffle!
Rated: 3 stars out of 5

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. Read more
recipe Cheese Souffle
Tracy South Lake Tahoe, CA 11-16-2009
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Good at high altitude too!
Rated: 5 stars out of 5

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.Read more
recipe Cheese Souffle
George Johnson City, TX 11-16-2009
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Made Me a Hero With My Wife
Rated: 5 stars out of 5

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 Read more