Cheese Souffle

Recipe courtesy Alton Brown

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

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

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
Charles Palo Alto, CA 02-14-2010
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Great to use for a base
Rated: 5 stars out of 5

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.Read more
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