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