Easy and Perfect Alton Brown Cheese Souffle Recipe That Wows

Cheese soufflés transform ordinary ingredients into culinary magic, creating ethereal dishes that dance between delicate and decadent.

These cloud-like creations capture the essence of French cooking with their spectacular rise and luxurious texture.

Professional chefs consider soufflés the ultimate test of technical skill and precision.

Whisking egg whites to perfect peaks requires steady hands and confident technique.

Mastering the delicate balance between lightness and richness demands practice and patience.

Ingredients must be impeccably fresh and carefully measured for optimal results.

The magic happens when heat transforms simple components into a breathtaking, puffy masterpiece: prepare to elevate your cooking game.

Insider Tips for a Fluffy Alton Brown Cheese Souffle

• Capture Cheese Essence: Grate cheese moments before mixing to lock in maximum flavor and ensure smooth melting throughout the soufflé.
• Prevent Structural Collapse: Avoid opening oven door during baking, which disrupts delicate air pockets and causes immediate deflation.
• Create Dramatic Dining Moment: Rush soufflé straight from oven to dining table, capturing its dramatic height and cloudlike texture.
• Elevate Egg White Performance: Bring whites to room temperature and add tiny pinch of cream of tartar for incredible volume and stability.
• Master Gentle Incorporation: Fold egg whites using sweeping motion, preserving their delicate structure and ensuring ultimate lightness.

How to Store Alton Brown’s Cheese Souffle

• Freeze Wisely: Wrap individual soufflé portions tightly in plastic wrap and aluminum foil. Storing them this way preserves texture and flavor for up to one month. Thaw overnight in the refrigerator before gently reheating to maintain the delicate structure.
• Refrigeration Rescue: Seal leftover soufflé in an airtight container for quick, convenient storage. Keep fresh for two days maximum. When ready to enjoy, warm gently in the oven at 300°F for 10-15 minutes to revive its original light and fluffy character.
• Reheating Tricks: Skip the microwave, which destroys the soufflé's delicate texture. Opt for low-temperature oven warming instead. Carefully reheat to prevent deflation and maintain the pillowy softness that makes this dish so special.

Creative Variations on Alton Brown’s Cheese Souffle

• Herbal Cheese Companion: Infuse the roux with fresh thyme, rosemary, or chives to add an aromatic herbal dimension that complements the rich cheese flavor.
• Mediterranean Medley: Replace Parmesan with crumbled feta and incorporate sun-dried tomatoes and chopped spinach for a Greek-inspired variation that brings vibrant Mediterranean notes.
• Smoky Bacon Boost: Fold crispy, crumbled bacon into the cheese base and sprinkle additional bacon bits on top before baking, creating a savory and smoky depth to the traditional soufflé.
• Spicy Southwest Style: Mix in diced green chiles, jalapeños, and swap regular cheese with pepper jack for a zesty, southwestern-inspired soufflé that packs a flavorful punch.

Reflecting on Alton Brown’s Cheese Souffle

Culinary magic emerges from Alton Brown’s cheese soufflé, a masterpiece blending precise technique with exquisite flavor.

Classic French cuisine finds new life through carefully balanced ingredients and meticulous preparation.

Cheese lovers will discover pure gastronomic delight in each airy, delicate bite.

Silky textures and rich flavors dance across palates, creating memorable dining experiences.

Complete kitchen confidence comes from mastering this sophisticated recipe – you can elevate your cooking skills, share the delectable results on social media, engage fellow cooking enthusiasts with your newfound expertise, and inspire culinary creativity among friends and family.

What Makes Alton Brown’s Cheese Souffle Exceptional

• Elevate Culinary Drama: This cheese soufflé transforms simple ingredients into a showstopping dish that rises dramatically, creating a spectacular dining experience with minimal professional cooking skills.
• Perfectly Balanced Texture Triumph: Combining silky smooth cheese base with light, airy egg white foam delivers a remarkable contrast between creamy interior and delicate crispy exterior that melts gloriously in your mouth.
• Impressive Make-Ahead Magic: The cheese base can be refrigerated for up to a week, allowing flexible preparation and enabling home cooks to create a gourmet French-style dish without last-minute stress, making entertaining effortlessly elegant.

Essential Elements for Alton Brown’s Cheese Souffle

• Butter, Cold Butter: Essential for greasing dish and creating rich flavor base.
• Parmesan Cheese, Cheese: Provides sharp flavor and helps create crispy exterior coating.
• Milk: Creates smooth texture for roux and base sauce.

• Flour: Thickens sauce and provides structure to souffle.
• Mustard Powder, Garlic Powder, Salt: Adds depth and enhances overall seasoning.

• Egg Whites, Egg Yolks: Primary structure and richness of souffle.
• Water, Cream of Tartar: Stabilizes egg whites during whipping process.

How to Prepare Alton Brown’s Cheese Souffle

Step 1: Prepare The Souffle Dish

Grab a cold stick of butter and generously grease an 8-cup souffle dish or 4 individual 2-cup oven-safe ramekins. Sprinkle grated Parmesan cheese to coat the interior. Cover with plastic wrap and pop into the freezer for 5 minutes to set.

Step 2: Create The Flavor Base

• Flour
• Dry mustard
• Garlic powder
• Salt

Whisk the dry ingredients into the melted butter and cook for 2 minutes until the mixture looks dry and starts to smell nutty.

Step 3: Build The Creamy Sauce

Slowly pour in hot milk, whisking constantly. Bring the mixture to a boil, then immediately remove from heat to prevent scorching.

Step 4: Incorporate Egg Yolks

In a clean bowl, beat egg yolks until they become smooth and creamy. Gradually add the hot milk mixture, whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucier, fold in cheese, and set aside. This base can be refrigerated for up to 1 week if needed.

Step 5: Whip Egg White Clouds

Using a hand mixer, whip egg whites with water and cream of tartar. Beat until the mixture becomes glossy and forms firm peaks that stand up straight.

Step 6: Gently Combine Mixtures

Stir 1/4 of the egg white foam into the cheese base to lighten it. Carefully fold in the remaining egg white foam in 3 gentle additions, maintaining as much air as possible.

Step 7: Bake To Perfection

Pour the mixture into the prepared souffle dish, leaving 1/2 inch of space at the top. Place on a pie pan and bake at 375°F for 30-35 minutes. Resist opening the oven door during the first 30 minutes. The souffle is done when a knife comes out mostly clean and the internal temperature reaches 180-185°F. Serve immediately for maximum drama and deliciousness.

Alton Brown Cheese Souffle Recipe

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4.8 from 33 reviews

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

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Description

Alton Brown’s cheese souffle elevates classic French cuisine with precise culinary technique and rich, airy texture. Delicate eggs and sharp cheddar create a luxurious dish that promises restaurant-quality elegance right from home kitchens.

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Ingredients

Scale 1x2x3x

Dairy Products:

• 6 ounces (170 grams) sharp cheddar cheese, grated
• 2 tablespoons ground Parmesan cheese
• 1⅓ cups (315 milliliters) whole milk, hot (180 to 185°F)
• 3 tablespoons (45 grams) unsalted butter, chilled (plus extra for greasing)

Eggs:

• 4 large egg yolks
• 5 large egg whites

Dry Ingredients:

• 3 tablespoons (23 grams) all-purpose flour
• 1 teaspoon dry mustard
• ½ teaspoon garlic powder
• ⅛ teaspoon kosher salt
• ¼ teaspoon cream of tartar
• 1 tablespoon water

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Instructions

1. Prepare the baking vessel by thoroughly coating an 8-cup (1.9 liters) soufflé dish or four 2-cup (473 milliliters) oven-safe ramekins with cold unsalted butter. Generously sprinkle grated Parmesan cheese to create a protective inner layer, then wrap with plastic film and chill in the freezer for precisely 5 minutes.
2. Craft the foundational roux by melting unsalted butter in a 3-quart (2.8 liters) saucier over medium heat. In a separate mixing bowl, thoroughly combine all-purpose flour, ground mustard, garlic powder, and kosher salt. Whisk the dry ingredient mixture into the melted butter, continuously stirring for 2 minutes until the mixture appears dry and slightly golden.
3. Gradually incorporate hot whole milk into the roux, whisking constantly to prevent lumps. Allow the mixture to reach a gentle boil, then immediately remove from heat to prevent scorching.
4. In a separate bowl, vigorously beat egg yolks until they become smooth and creamy. Slowly temper the egg yolks by adding the hot milk mixture while whisking continuously to prevent curdling. Return the combined mixture to the saucier, fold in grated cheese, and let cool. This base can be refrigerated for up to one week if needed.
5. Using an electric hand mixer, whip egg whites with room temperature water and cream of tartar. Beat until the mixture becomes glossy, firm, and forms stiff peaks that hold their shape.
6. Carefully incorporate the whipped egg whites into the cheese base by first stirring one-quarter of the foam directly into the mixture. Gently fold the remaining egg white foam in three separate additions, maintaining the delicate air bubbles.
7. Transfer the soufflé mixture into the prepared baking dish, ensuring to leave approximately 1/2 inch (1.27 centimeters) of space at the top to allow for rising. Place the dish on a rimmed baking sheet and bake in a preheated 375°F (190°C) oven for 30-35 minutes. Resist opening the oven door during the first 30 minutes to prevent deflation. The soufflé is perfectly cooked when a thin knife inserted into the center comes out mostly clean and the internal temperature reaches 180-185°F (82-85°C). Serve immediately for optimal texture and presentation.

Notes

• Master the art of creating a cloud-like soufflé with these expert culinary tips.
• Egg whites whipped to stiff peaks are the secret behind an impressively tall soufflé.
• Preparing your baking dish with butter and Parmesan creates a foolproof non-stick surface.
• Room temperature ingredients blend more smoothly and help achieve a perfect rise.
• Gentle folding technique preserves the delicate air bubbles that give soufflés their signature height.
• Immediate serving captures the dramatic moment when the soufflé reaches its peak of perfection.

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

Nutrition

• Serving Size: 4
• Calories: 215 kcal
• Sugar: 2 g
• Sodium: 195 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 0 g
• Protein: 12 g
• Cholesterol: 165 mg