Cheese Souffle

Ingredients

Butter, room temperature, for greasing the souffle

2 tablespoons grated Parmesan

1 1/2 oz. (3Tbsp) butter

3 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/8 teaspoon salt

1 1/3 cups hot milk

4 large egg yolks

6 oz. Sharp Cheddar

5 egg whites plus 1 tablespoon water

1/2 teaspoon cream of tartar

Steps

1. 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 pace into the freezer for 5 minutes.

2. Preheat oven to 375 degrees F.

3. In a small saucepan, heat the butter. Allow all of the water to cook out.

4. 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.

5. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

6. 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.

7. 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.

8. Pour the mixture into the soufflé. Fill the soufflé to 1/2 inch from the top. Place on and aluminum pie pan. Bake in the oven for 35 minutes.