Cheese Souffle

• 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

1. Use room temperature butter to grease an 8-inch souffle mold.
2. Add the grated Parmesan and roll around the mold to cover the sides.
3. Cover with plastic wrap and place into the freezer for 5 minutes.
4. Preheat oven to 375 degrees F.
5. In a small saucepan, heat the butter.
6. Allow all of the water to cook out.
7. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.
8. Whisk this mixture into the melted butter.
9. Cook for 2 minutes.
10. Whisk in the hot milk and turn the heat to high.
11. Once the mixture reaches a boil, remove from the heat.
12. In a separate bowl, beat the egg yolks to a creamy consistency.
13. Temper the yolks into the milk mixture, constantly whisking.
14. Remove from the heat and add the cheese.
15. Whisk until incorporated.
16. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.
17. Add 1/4 of the mixture to the base.
18. Continue to add the whites by thirds, folding very gently.
19. Pour the mixture into the souffle.
20. Fill the souffle to 1/2-inch from the top.
21. Place on an aluminum pie pan.
22. Bake in the oven for 35 minutes.

butter, parmesan, butter, flour, mustard, garlic, kosher salt, milk, egg yolks, cheddar, egg whites, cream of tartar

Taken from www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe.html (may not work)