Eggs & Dairy: Good Eats' Cheese Souffle
Source of Recipe
Alton Brown, Good Eats
List of Ingredients
2 tablespoons grated Parmesan cheese
1 1/2 ounces butter (3 tbl)
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups hot milk
4 large egg yolks
6 ounces sharp cheddar cheese
5 egg whites + 1 tbl water
1/2 teaspoon cream of tartar
Recipe
Use room temperature butter to grease an 8-inch souffle 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 375ºF. 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 2 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 souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes. Yield: 5 servings
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