AFFILIATE_ID -1 COURSE_ID 2 COURSE_NAME Main CUISINE_ID -1 DIFFICULTY 5 DIRECTIONS 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. Preheat oven to 375 degrees F. 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 kosher 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. 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. 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. 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. INGREDIENTS DESCRIPTION butter DIRECTION room temperature, for greasing the souffle INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY DESCRIPTION parmesan DIRECTION grated INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION butter DIRECTION (3 tablespoons) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT ounces QUANTITY 1 1/2 DESCRIPTION flour DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION dry mustard DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION garlic powder DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/2 DESCRIPTION kosher salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/8 DESCRIPTION milk DIRECTION hot INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cups QUANTITY 1 1/3 DESCRIPTION large egg yolks DIRECTION (2 1/2 ounces by weight) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 4 DESCRIPTION sharp Cheddar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT ounces QUANTITY 6 DESCRIPTION egg whites DIRECTION plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 5 DESCRIPTION cream of tartar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/2 KEYWORDS MEASUREMENT_SYSTEM 0 NAME Cheese Souffle NOTE Episode#: EA1F05 NUTRITION PREP_TIMES AMOUNT 25 AMOUNT_2 0 TIME_TYPE_ID 9 TIME_UNIT_2_ID 2 TIME_UNIT_ID 2 AMOUNT 35 AMOUNT_2 0 TIME_TYPE_ID 5 TIME_UNIT_2_ID 2 TIME_UNIT_ID 2 PUBLICATION_PAGE SERVINGS 5 SOURCE Good Eats, Alton Brown SUMMARY TYPE 102 URL YIELD