If you want to create a delightful and fluffy cheese soufflé, Alton Brown’s recipe is a fantastic choice for beginners and seasoned cooks alike!
This recipe walks you through each step clearly, making it easy to achieve that impressive rise.
Make sure to preheat your oven and grease your soufflé dish or ramekins properly; this will help the soufflé climb and puff up beautifully.
One thing I love about this recipe:
How it balances flavors with dry mustard and garlic powder – it adds a nice depth to the cheese.
Don’t forget to freeze the prepared dish for about 5 minutes before baking to get that perfect texture.
How to Make Alton Brown Cheese Souffle
Ingredients
- 2 tbsp Unsalted Butter
- 3 tbsp All-Purpose Flour
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1 cup Whole Milk
- 4 oz. Grated Gouda Cheese
- 4 Large Eggs (separated)
- 1 pinch Cream of Tartar
- 1/4 cup Grated Parmesan Cheese
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F and prepare your 8-cup souffle dish by greasing it with butter.
Coat the dish with grated Parmesan cheese and place it in the freezer for 5 minutes.
Step 2:
Melt the unsalted butter in a 3-quart saucier over medium heat.
Once the butter has melted, whisk in all-purpose flour, Dijon mustard, garlic powder, and salt until smooth.
Step 3:
Gradually add the whole milk to the mixture, whisking continuously until thickened.
This should take about 3-4 minutes.
Step 4:
Remove from heat and add the grated Gouda cheese, stirring until fully melted and combined.
Step 5:
In two separate bowls, separate the egg whites from the yolks.
Add the egg yolks one at a time to the cheese mixture, whisking well after each addition.
Step 6:
Using a hand mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
Step 7:
Gently fold the beaten egg whites into the cheese mixture in thirds, being careful not to deflate the egg whites.
Step 8:
Pour the final mixture into the prepared souffle dish, filling it to about 1/2 inch from the top.
Step 9:
Place the souffle dish on a baking sheet and bake in the preheated oven for 25-30 minutes until the souffle is puffed and golden brown.
Tips and Tricks for Making This Recipe
Use Room Temperature Eggs
Egg whites whip up better when they are at room temperature.
Take your eggs out of the fridge at least an hour before you start.
Be Gentle with Folding
To keep the air in the egg whites, fold them in very gently.
An over-zealous folding can result in a flat souffle.
Timing is Key
Serve the souffle immediately once it’s done.
A souffle will begin to deflate shortly after coming out of the oven.
So, have everything else ready to go before you bake it.
Freeze the Dish
Coating your baking dish with Parmesan cheese and freezing it for a few minutes can help your souffle rise evenly.
A chilled dish also helps prevent sticking.
Enjoy your baking!
What to Serve with Alton Brown Cheese Souffle
Mixed Green Salad
A mixed green salad with a light vinaigrette can balance the richness of Alton Brown’s cheese souffle.
The fresh and crisp vegetables provide a refreshing contrast to the creamy souffle.
I love adding some cherry tomatoes and thinly sliced radishes for extra flavor.
Grilled Zucchini
Grilled zucchini is another fantastic choice!
The tender texture and smoky flavor complement the souffle beautifully.
You can also try zucchini noodles for a fresh and crunchy twist that works wonderfully!
Tomato Basil Soup
Tomato basil soup adds warmth and aroma to your meal.
Its tangy taste pairs well with the cheesy souffle, making each bite more exciting.
It’s a great option if you’re looking for something comforting and soothing.
Mashed Potatoes
Mashed potatoes can be a hearty side dish that pairs well with the airy texture of the souffle.
Add some roasted garlic and olive oil to the potatoes for a delicious kick.
You’ll love how they meld together perfectly!
Roasted Asparagus
Roasted asparagus offers a crisp, earthy contrast to Alton Brown’s cheese souffle.
A little olive oil and salt, and you’re good to go.
This side dish is simple yet brings a touch of elegance to your dinner table.
Variations and Substitutions
Substituting cheeses can alter the flavor profile of your souffle in delightful ways!
If you prefer a sharper taste, try using Gruyère instead of the more classic cheddar.
Gouda or Emmental can also add a unique twist.
Dairy Alternatives
You can switch out regular milk with almond or soy milk, though it may slightly change the texture.
Be sure to use unsweetened versions to avoid an unexpected sweet taste.
Gluten-Free Options
For those avoiding gluten, replace the all-purpose flour with a gluten-free flour blend.
This change won’t affect the rise or structure of your souffle.
Herbs and Spices
Add a pinch of nutmeg or paprika to give your souffle an extra kick.
Fresh herbs like chives or thyme can add vibrant flavor.
Experiment and see what you enjoy best!
How to Store Leftover Alton Brown Cheese Souffle
Cooling Down
Before you store your leftover cheese souffle, let it cool to room temperature.
Placing a hot souffle in the fridge can create excess moisture, which isn’t ideal.
Give it about 15-20 minutes to cool adequately.
Wrapping Properly
To keep your leftover souffle fresh, wrap it tightly with plastic wrap or aluminum foil.
Ensure there are no gaps to prevent air from reaching the souffle.
I like to use a double layer of plastic wrap for a snug fit.
Refrigeration
Place the wrapped souffle in an airtight container.
Store it in the coldest part of your refrigerator.
Your souffle can stay fresh in the refrigerator for up to three days without losing too much of its delightful texture and flavor.
Common Mistakes to Avoid
Not Preparing the Bakeware
You cannot skip properly preparing your bakeware before starting.
Grease your soufflé dish or ramekins with cold butter, and then coat with grated Parmesan.
For best results, cover with plastic wrap and place in the freezer for 5 minutes.
Mishandling the Roux
It’s crucial to master the roux, the base of your soufflé.
Melt butter in a 3-quart saucier over medium heat until it simmers and stops bubbling, which takes about 2 minutes.
Combine the flour, mustard, garlic powder, and salt before whisking this mixture into the melted butter.
Over or Under Baking
Baking a soufflé to perfection requires careful timing and attention.
Bake at exactly 375°F, as suggested, and avoid opening the oven door during the process.
Keep a close watch to ensure it’s neither underbaked nor overbaked, maintaining that delicate balance.
Alton Brown Cheese Souffle Recipe
Ingredients
- 2 tbsp Unsalted Butter
- 3 tbsp All-Purpose Flour
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1 cup Whole Milk
- 4 oz. Grated Gouda Cheese
- 4 Large Eggs separated
- 1 pinch Cream of Tartar
- 1/4 cup Grated Parmesan Cheese
Instructions
- Preheat your oven to 375°F and prepare your 8-cup souffle dish by greasing it with butter.
- Coat the dish with grated Parmesan cheese and place it in the freezer for 5 minutes.
- Melt the unsalted butter in a 3-quart saucier over medium heat.
- Once the butter has melted, whisk in all-purpose flour, Dijon mustard, garlic powder, and salt until smooth.
- Gradually add the whole milk to the mixture, whisking continuously until thickened.
- This should take about 3-4 minutes.
- Remove from heat and add the grated Gouda cheese, stirring until fully melted and combined.
- In two separate bowls, separate the egg whites from the yolks.
- Add the egg yolks one at a time to the cheese mixture, whisking well after each addition.
- Using a hand mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cheese mixture in thirds, being careful not to deflate the egg whites.
- Pour the final mixture into the prepared souffle dish, filling it to about 1/2 inch from the top.
- Place the souffle dish on a baking sheet and bake in the preheated oven for 25-30 minutes until the souffle is puffed and golden brown.