Alton Brown – Serves 4

Usually, when you hear the word soufflé, you think of dessert. This cheese soufflé makes you reconsider it as a main course. It is creamy and savory. It’s kind of like a big cheese puff or a hot cheese pudding with a crispy top. It makes a perfect lunch or light dinner when served with a simple green salad, accompanied by apple slices and a really good salad dressing.  

Ingredients

• Butter, room temperature, for greasing the soufflé pan
• 2 T Grated parmesan
• 3 T Butter
• 3 T Flour
• 1 t Dry mustard
• ½ t Garlic powder
• ½ t Kosher salt
• 1 1/3 C Milk (hot)
• 4 Large egg yolks (2 1/2 ounces by weight)
• 6 oz Sharp cheddar cheese
• 5 Egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
• ½ t Cream of tartar

Directions

• Use room temperature butter to grease an 8-inch soufflé 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.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for two minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• 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.
• 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.
• Pour the mixture into the soufflé. Fill the soufflé to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.