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 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

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.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

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.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

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.

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.

Pour the mixture into the soufflé. Fill the soufflé to 1/2-inch from the top.

Place on a baking sheet. Bake in the oven for 35 minutes.

Serves 5