Alton Brown Cheese Souffle Recipe
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.
Servings: 4
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.