Cheese Souffle

By chris5863

Ingredients

• butter, room temperature for greasing souffle pan
• 2 T grated Parmesan cheese
• 3 T butter
• 3 T flour
• 1 t dry mustard
• 1/2 t garlic powder
• 1/8 t salt
• 1 1/3 C hot milk
• 4 large egg yolks
• 6 oz sharp cheddar
• 5 egg whites plus 1 T water
• 1/2 t cream of tartar

Details

Servings 5
Preparation time 25mins
Cooking time 60mins

Preparation

Step 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 in freezer for 5 minutes.

Preheat oven to 375

In a small sauce pan, heat the butter, allow all of the water to cook out

In a separate bowl combine flour, dry mustard, garlic powder and 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 heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Tempter 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 clossy 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 oven for 35 minutes.