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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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 |
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.
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