Cheese Souffle

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• butter, room temperature, for greasing the souffle
• 2 tablespoons grated parmesan cheese
• 1 1/2 ounces 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 cheese
• 5 egg whites, plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
• 1/2 teaspoon cream of tartar

Recipe

• 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.