Cheese Souffle

Ingredients

• 3 tablespoons butter 
• 5 servings butter for greasing the souffle room temperature
• 0.5 teaspoon cream of tartar 
• 1 teaspoon mustard dry
• 5  egg whites plus 1 tablespoon water 
• 4 large egg yolks ()
• 3 tablespoons flour 
• 0.5 teaspoon garlic powder 
• 0.1 teaspoon kosher salt 
• 1.3 cups milk hot
• 2 tablespoons parmesan grated
• 6 ounces sharp cheddar 

Equipment

• bowl
• sauce pan
• oven
• whisk
• plastic wrap
• hand mixer
• pie form

Directions

1. Watch how to make this recipe.
2. Use room temperature butter to grease an 8-inch souffle mold.
3. 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.
4. Preheat oven to 375 degrees F.
5. In a small saucepan, heat the butter. Allow all of the water to cook out.
6. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.
7. Whisk this mixture into the melted butter. Cook for 2 minutes.
8. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
9. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking.
10. Remove from the heat and add the cheese.
11. Whisk until incorporated.
12. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.
13. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
14. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top.
15. Place on an aluminum pie pan.
16. Bake in the oven for 35 minutes.