Cheese Souffle with Colman's Mustard

Ingredients

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesean
3 tablespoons butter
3 tablespoons lour
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
cups milk, hot
1 tablespoon 5 egg whites plus water
1/2 teaspoon cream of tartar

Preparation

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.
4
In a separate bowl combine the flour, Colman’s 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 to form the soufflé base.
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.
9
Place on a baking sheet. Bake in the oven for 35 minutes.
.

Yield:

9

Added:

Thursday, July 21, 2011 - 2:31pm

Creator:

Related Cooking Videos