Cheese Souffle

Total Time
1hr
Prep
25 mins
Cook
35 mins

I got this recipe from Alton Brown on the Food Network.It's not easy breezy but well worth having a little patience. I LOVE anything with cheese in it and this really makes me feel like I accomplished something so I don't feel guilty about eating it.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Preheat oven to 375 degrees F.
  3. In a small saucepan, heat the butter. Allow all of the water to cook out.
  4. 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.
  5. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
  6. 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.
  7. 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.
  8. 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.