Hamdi Saidani Alton Brown’s Cheese Souffle is made with cheddar cheese, creamy whole milk, fresh eggs, and a blend of spices including dry mustard and garlic powder. This cheese Souffle takes about 50 minutes to prepare and cook, yielding 4 servings. If you want to make a tasty and delicious cheese soufflé, follow this Alton Brown recipe.
What Is A Cheese Souffle
A Cheese Soufflé is a light, fluffy baked dish made primarily from egg yolks and beaten egg whites combined with cheese and other ingredients. This Alton Brown recipe also includes all-purpose flour, dry mustard, garlic powder, and sharp cheddar cheese.
Which Cheese Is Best For Souffle?
For Alton Brown Cheese Souffle, sharp cheddar cheese is recommended for its strong flavor and excellent melting properties. The recipe also includes Parmesan cheese for coating the dish.
Alton Brown Cheese Souffle Ingredients
- 3 tablespoons of unsalted butter, chilled (plus extra for greasing)
- 2 tablespoons of ground Parmesan cheese
- 3 tablespoons of all-purpose flour
- 1 teaspoon of dry mustard
- ½ teaspoon of garlic powder
- ⅛ teaspoon of kosher salt
- 1⅓ cups of whole milk, hot (180 to 185°F)
- 4 large egg yolks
- 6 ounces of sharp cheddar cheese, grated
- 5 large egg whites
- 1 tablespoon of water
- ¼ teaspoon of cream of tartar
How To Make Alton Brown Cheese Souffle
- Prepare Dish: Grease an 8-cup soufflé dish or 4-2-cup oven-safe ramekins with cold butter. Coat with grated Parmesan, cover with plastic wrap and freeze for 5 minutes.
- Preheat Oven: Set to 375ºF.
- Make Roux: Melt butter in a 3-quart saucier over medium heat. Mix flour, mustard, garlic powder, and salt in a bowl. Whisk into melted butter and cook for 2 minutes until dry.
- Add Milk: Whisk in hot milk and boil. Remove from heat immediately.
- Mix Egg Yolks: Beat yolks in a bowl until creamy. Gradually add milk mixture to yolks, whisking constantly. Return the mix to a saucier, add cheese, and set aside. Can be refrigerated for a week.
- Whip Egg Whites: Using a hand mixer, whip egg whites, water, and cream of tartar until glossy and firm.
- Combine Mixtures: Stir a quarter of the egg white foam into the cheese base. Gently fold in the remaining foam in thirds.
- Bake: Pour into soufflé dish, leaving ½ inch at the top. Bake on a pie pan for 30-35 minutes at 375ºF. Do not open the oven door during the first 30 minutes. It’s ready when a knife comes out mostly clean and the internal temperature is 180 to 185°F. Serve immediately.
What To Serve With Cheese Souffle?
Cheese Soufflé pairs well with a fresh green salad, steamed vegetables, or Potato soup.
How Long Does Cheese Souffle Last In Fridge?
Cheese Soufflé can be stored in the refrigerator for up to 2 days.
Can You Freeze Cheese Souffle?
Freezing Cheese Soufflé is not recommended as it can significantly affect its texture and rise.
How To Reheat Cheese Souffle
Reheat a refrigerated Cheese Soufflé in a preheated oven at 350°F for about 10 minutes or until it’s heated through. Microwaving is not recommended as it can make the soufflé dense.
Alton Brown Cheese Souffle Nutrition Facts
- Calories: 194
- Fat: 15g
- Saturated Fat: 8.2g
- Protein: 9g
- Carbohydrates: 6g
- Sugars: 2.3g
- Dietary Fiber: 0.1g
- Cholesterol: 137mg
Try More Alton Brown Recipes:
Alton Brown Cheese Souffle
Description
Alton Brown’s Cheese Souffle is made with cheddar cheese, creamy whole milk, fresh eggs, and a blend of spices including dry mustard and garlic powder. This cheese Souffle takes about 50 minutes to prepare and cook, yielding 4 servings. If you want to make a tasty and delicious cheese soufflé, follow this Alton Brown recipe.
Ingredients
Instructions
- Prepare Dish: Grease an 8-cup soufflé dish or 4-2-cup oven-safe ramekins with cold butter. Coat with grated Parmesan, cover with plastic wrap and freeze for 5 minutes.
- Make Roux: Melt butter in a 3-quart saucier over medium heat. Mix flour, mustard, garlic powder, and salt in a bowl. Whisk into melted butter and cook for 2 minutes until dry.
- Add Milk: Whisk in hot milk and boil. Remove from heat immediately.
- Mix Egg Yolks: Beat yolks in a bowl until creamy. Gradually add milk mixture to yolks, whisking constantly. Return the mix to a saucier, add cheese, and set aside. Can be refrigerated for a week.
- Whip Egg Whites: Using a hand mixer, whip egg whites, water, and cream of tartar until glossy and firm.
- Combine Mixtures: Stir a quarter of the egg white foam into the cheese base. Gently fold in the remaining foam in thirds.
- Bake: Pour into soufflé dish, leaving ½ inch at the top. Bake on a pie pan for 30-35 minutes at 375ºF. Do not open the oven door during the first 30 minutes. It’s ready when a knife comes out mostly clean and the internal temperature is 180 to 185°F. Serve immediately.
