Cheese Souffle

We have seen every season of Master Chef, and every season they make souffle. I tried my first souffle in Paris 4 months ago. I finally decided to make it! I looked at a bunch of recipes online and decided that Alton Brown was the way to go. I followed his recipe but used white cheddar. This took a little bit of time to make. There are 3 main steps, mixing the base on the stove, tempering in the egg yolks so that they don't cook in the hot mixture, and folding in whipped egg whites. It's a good 30 min of hands on work...but it was worth it!! My souffles turned out beautiful! I ended up making 6 small souffles. I baked them in 4 inch wide dishes (about 1 cup each) for 20 minutes. Next time I'm trying chocolate!

Cheese Souffle
foodnetwork.com
Butter, room temperature, for greasing the souffle dish
2 TBSPs freshly grated Parmesan
3 TBSPs butter
3 TBSPs flour
1 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces sharp Cheddar
5 egg whites plus 1 TBSP water
1/2 tsp cream of tartar

1. 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. 2. Preheat oven to 375 degrees F.
3. 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 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.
4. 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.
5. 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.
6. 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. Serve immediately.