Before this spring I had never made a souffle and I am not sure if Dave had either, but now we are pros! And Dave is the true master.
They sound like something that is super, super tough and I know they have a reputation, but I promise it is totally within reach! You probably don’t even have to go shopping to make this. Unless you’re out of eggs.
A few things to keep in mind before you make this:
- Get your eggs to room temperature before you start.
- Use a stand mixer to mix the egg whites if you can, but a hand mixer will work just fine!
- Souffles gradually sink down because they are so delicate. So, plan to take it out of the oven right before you eat. Be realistic about what time you will actually eat – if you have other things to do before brunch, make it up to right before adding the egg whites if you need to work ahead.
Here’s what you will need (from our good friend AB):
- Butter, room temperature, for greasing the souffle
- 2 tablespoons grated Parmesan
- 1 1/2 ounces (3 tablespoons) butter
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1 1/3 cups milk, hot
- 4 large egg yolks (2 1/2 ounces by weight)
- 6 ounces sharp Cheddar
- 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
- 1/2 teaspoon cream of tartar
Six ounces of shredded cheddar is almost exactly two cups of pretty tightly packed cheese.
Here’s what you do:
Grease a ceramic baking dish – not your biggest, pick one of the middle ones – and use the Parmesan to cover the butter. Set aside and preheat your oven to 375.
In a small saucepan, heat the butter and allow the water to cook out, like so:
Separately, combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter and cook for a couple of minutes. Don’t let it burn!
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks by SLOOOOOOWWWWLY adding one ladle-full of the hot stuff into the yolk mixture at a time, constantly whisking.
After you’ve combined it all, add the cheese. Whisk until incorporated.
Put the egg whites and the cream of tarter into the bowl of your stand mixer and turn the power to about 2/3. You can also do this with a hand mixer, but be prepared to spend 10 minutes on it at least. And don’t be shy with the power.
Whip them until you see stiff peaks – you can turn over your whisk attachment to check:
Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently and again very gently pour the mixture into the ceramic baking dish.
Fill almost full – about an inch or so from the top and bake for 35 minutes.
Mmmm… cheesy! That wasn’t so hard after all! This has become a constant rotator for when Dave and I have guests over and we get great reviews… and if you love eggs, well then make this immediately!