Alton Brown Cheese Souffle Recipe: Airy Delight Made Simple

Cheese soufflés elevate everyday ingredients into a symphonic culinary performance that defies kitchen expectations.

These airy, cloud-kissed creations embody the poetic elegance of French gastronomy.

Skilled cooks recognize soufflés as a delicate art form demanding precision and finesse.

Whisking egg whites requires a gentle touch and unwavering confidence, transforming mundane elements into sublime delicacies.

Every fold and technique contributes to the dramatic rise that makes soufflés so enchanting.

Temperature, timing, and technique dance together, creating a luminous dish that sparkles with sophistication.

Embrace the delightful challenge, your taste buds are about to embark on an extraordinary culinary adventure.

Ways to Serve Cheese Soufflé

• Elevate Your Dining Experience: Serve this cheese souffle on elegant white plates to showcase its golden, puffy texture and create a stunning visual presentation.
• Pair with Fresh Greens: Complement the rich, creamy souffle with a crisp side salad dressed in a light vinaigrette to balance the dish's decadent flavor.
• Wine Companion: Match the souffle with a crisp, acidic white wine like Sauvignon Blanc or Champagne to cut through the richness and enhance the overall taste.
• Breakfast or Brunch Star: Transform this souffle into a show-stopping morning meal by serving alongside fresh fruit, crispy bacon, or a light herb garnish.

Cheese Soufflé Storage Instructions

• Preserve Peak Flavor: Store leftover souffle covered in the refrigerator for 1-2 days. Reheat gently in a 300°F oven for 10-15 minutes to maintain its delicate texture.
• Quick Prep Strategy: Build the cheese base up to a week in advance, storing it tightly sealed in the refrigerator. This helps break down the cooking process into manageable steps.
• Freezer-Friendly Tip: Uncooked souffle base can be frozen for up to 1 month. Thaw overnight in the refrigerator before bringing to room temperature and baking as directed.
• Smart Serving Suggestion: Always serve souffle immediately after baking to capture its dramatic height and airy texture. Pair with a crisp green salad or light side dish for a complete meal experience.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 305 kcal

Servings: 4

Cheese Soufflé Ingredient Breakdown from Alton Brown

• Butter: Choose cold, high-quality butter for smooth greasing.
• Parmesan Cheese: Select freshly grated, aged cheese for robust flavor.

• All-Purpose Flour: Opt for unbleached flour for better texture.
• Dry Mustard, Garlic Powder, Salt: Select fresh, aromatic spices for deep taste.

• Milk: Use whole milk for rich, velvety consistency.
• Egg Yolks: Select fresh, room-temperature eggs for smooth incorporation.
• Shredded Cheese: Pick sharp cheddar or gruyere for complex flavor profile.

• Egg Whites: Ensure whites are completely free from yolk for perfect peaks.
• Water: Use filtered water for clean taste.
• Cream of Tartar: Select pure, fresh cream of tartar for stable foam.

Tools Required for Cheese Soufflé

• Souffle Dish or Ramekins: 8-cup dish or 4 individual 2-cup oven-safe ceramic containers for perfect baking.
• 3-Quart Saucier: Curved-sided pan for smooth sauce preparation and even heating.
• Whisk: Essential for blending ingredients without lumps and creating silky textures.
• Hand Mixer: Powerful tool for whipping egg whites to glossy, firm peaks.
• Mixing Bowls: Clean, separate containers for eggs, dry ingredients, and sauce preparation.
• Measuring Cups and Spoons: Precise measurements for consistent recipe success.
• Pie Pan: Stable base for souffle dish during baking, catches any potential overflow.
• Plastic Wrap: Helps set butter and cheese coating in the freezer.
• Knife: Checks souffle doneness by testing internal texture.
• Instant-Read Thermometer: Optional but helpful for checking exact internal temperature.

Instructions to Bake Cheese Soufflé

Craft Cheese Souffle Magic

• Prep Your Baking Canvas

Butter an oven-safe dish generously and dust with Parmesan cheese. This creates a non-stick surface that adds extra flavor. Chill the dish briefly to help the butter set and create a perfect coating.

• Build Flavor Foundation

Create a rich base by melting butter and whisking in dry spices. Cook the mixture until it releases a nutty aroma, which signals the perfect flavor development. This step transforms simple ingredients into a complex culinary experience.

• Create Silky Sauce

Pour hot milk into the spiced butter mixture, whisking constantly to prevent lumps. The sauce should become smooth and creamy, forming the heart of your souffle. Remove from heat to stop the cooking process and maintain a velvety texture.

• Blend Egg Magic

Carefully temper egg yolks by slowly adding hot milk while whisking. Fold in cheese to create a luxurious base. This step requires patience and gentle technique to prevent scrambling and ensure a perfect consistency.

• Whip Egg White Clouds

Beat egg whites until they form glossy, stiff peaks that stand tall. This step is crucial for creating the souffle’s signature light and airy texture. The whites are the secret to achieving impressive height and cloudlike softness.

• Combine with Finesse

Gently fold egg whites into the cheese base, maintaining as much air as possible. Use a light touch to preserve the delicate structure that will make your souffle rise beautifully. Treat the mixture like a delicate dance of ingredients.

• Bake and Serve

Pour the mixture into your prepared dish, leaving a small space at the top. Bake until golden and puffed, avoiding opening the oven door. Serve immediately to capture the dramatic moment when the souffle rises to its full, magnificent height. Enjoy the wow factor of your culinary creation!

Flavor Ideas for Cheese Soufflé

• Master Quick Cheese Souffle Adjustments
• Customize Cheese Selection: Swap cheddar with gruyere, swiss, or gouda for unique flavor profiles. Experiment with hard and sharp cheeses that melt smoothly and complement the souffle's delicate texture.
• Control Rising Techniques: Ensure egg whites are room temperature before whipping for maximum volume. Use clean, dry metal bowls to prevent deflation and create perfect, towering peaks that make your souffle spectacular.
• Elevate Seasoning Options: Sprinkle fresh herbs like chives, thyme, or parsley into the base for extra aromatic complexity. Add cracked black pepper or smoked paprika to introduce subtle, exciting flavor dimensions.
• Prevent Common Souffle Mistakes: Keep ingredients at consistent temperatures to avoid separation. Use a straight-sided dish for even rising and stability. Move gently when folding to preserve those critical air bubbles that create incredible lift and texture.

Silky Alton Brown Cheese Souffle Recipe

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4.6 from 12 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Alton Brown’s cheese souffle elevates simple ingredients into a culinary masterpiece. Fluffy egg whites and sharp cheeses create an elegant French classic that impresses dinner guests with minimal kitchen effort.

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Ingredients

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• 6 oz (170 g) sharp cheddar cheese, grated
• 4 large egg yolks
• 5 large egg whites
• 1⅓ cups (315 ml) whole milk, hot (180 to 185°F)
• 3 tbsps (45 g) unsalted butter, chilled (plus extra for greasing)
• 3 tbsps (23 g) all-purpose flour
• 2 tbsps ground Parmesan cheese
• 1 tsp dry mustard
• 1 tbsp water
• ½ tsp garlic powder
• ¼ tsp cream of tartar
• ⅛ tsp kosher salt

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Instructions

1. Preparation: Generously coat an 8-cup soufflé dish or four 2-cup ramekins with cold unsalted butter. Dust interior with Parmesan cheese, then chill in freezer for 5 minutes to create a protective layer.
2. Roux Development: Melt unsalted butter in a saucier over medium heat. Combine all-purpose flour, ground mustard, garlic powder, and kosher salt. Whisk dry ingredients into melted butter, stirring continuously for 2 minutes until mixture appears golden and dry.
3. Liquid Integration: Gradually pour hot whole milk into the roux, whisking constantly to prevent lumps. Bring to a gentle boil, then remove from heat immediately to prevent scorching.
4. Egg Tempering: Beat egg yolks until smooth and creamy. Slowly incorporate hot milk mixture while whisking to prevent curdling. Return to saucier, fold in grated cheese, and allow to cool.
5. Egg White Transformation: Using an electric mixer, whip egg whites with room temperature water and cream of tartar until glossy and forming stiff peaks. Carefully fold into cheese base, maintaining delicate air bubbles by incorporating in stages.
6. Baking Process: Pour soufflé mixture into prepared baking dish, leaving 1/2 inch space at the top. Position on a rimmed baking sheet and bake in a preheated 375°F oven for 30-35 minutes. Avoid opening oven door during initial cooking time. Check doneness by inserting a thin knife into the center – it should come out mostly clean with an internal temperature of 180-185°F.
7. Serving: Present immediately to preserve optimal texture and dramatic rise, ensuring a spectacular culinary experience.

Notes

• Butter Coating Technique: Thoroughly coat the baking dish with cold butter and Parmesan to create a non-stick surface that helps the soufflé rise evenly and prevents sticking.
• Roux Mastery: Whisk flour mixture carefully and cook for exactly 2 minutes to develop a golden color and remove raw flour taste, which is crucial for a smooth base.
• Egg White Whipping Precision: Beat egg whites to stiff peaks without overbeating, ensuring maximum volume and delicate air structure that gives the soufflé its signature rise.
• Folding Strategy: Incorporate egg whites gently in stages to maintain air bubbles, using a light hand to preserve the soufflé’s delicate texture and prevent deflation.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 305
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 0 g
• Protein: 17 g
• Cholesterol: 370 mg