Cheese Souffle with Colman's Mustard
By: Genesis Lopez
Published: Thursday, July 21, 2011 - 2:31pm

Ingredients




Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesean
3 tablespoons butter
3 tablespoons lour
1 teaspoon Colman’s Dry Mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
 cups milk, hot
4 large egg yolks
6 ounces sharp cheddar cheese
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. 10 Serves 5