Delicious! by Ruth Reichl & Cheese Souffle

“Yesterday was Valentine’s Day, and I wanted to make something special to cheer Mother up. I found a recipe for cheese souffle in the Beacon Journal, and I knew Mother would like that–especially because it didn’t use a single rationed ingredient. I’ve always heard that souffles are hard.” ~Delicious! by Ruth Reichl

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. 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, 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.
  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 souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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