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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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