Cook time: Approximately 42-57 minutes
Featured in Season 4, Episode 4 (coming in January 2024)
- 6 tbs unsalted butter at room temperature, divided
- ¼ cup grated parmesan cheese
- 1.5 cups whole milk
- 3 garlic cloves, crushed
- ½ tsp mustard powder
- ¼ tsp cayenne powder
- pinch nutmeg
- 4 sprigs fresh thyme
- ¼ cup all-purpose flour
- 4 oz freshly shredded sharp cheddar cheese
- 3 oz freshly shredded gouda cheese
- 4 egg yolks
- 5 egg whites
- pinch cream of tartar
- kosher salt
- black pepper
Preheat the oven to 425°. Remove the top oven rack to ensure the soufflé has plenty of room to rise. Coat a 1.5-quart soufflé dish with butter, using a pastry brush to rub the butter in an upward motion around the entire inside of the dish. Dust the interior with grated Parmesan cheese. Set aside.
Place the milk, garlic cloves, mustard powder, cayenne powder, nutmeg, thyme 1 teaspoon kosher salt and ¼ teaspoon black pepper in a small saucepan. Allow to steep over low heat for 10-15 minutes. Do not boil. When finished warming, discard the garlic cloves and thyme stems and keep saucepan of milk off to the side.
Place a medium-sized pot over medium-low heat and warm. Add 4 tablespoons of butter. As soon as the butter has melted, stir in the flour, creating a roux. Cook, stirring constantly, until the flour and the butter have combined and are smooth, about 2 minutes.
Slowly pour in the milk, using a whisk to incorporate the roux and break up any lumps that form. Stir until the béchamel is thick and no more clumps remain.
Remove from the heat and season with an additional ¼ teaspoon salt. Stir in the cheddar and gouda cheese and mix until melted and smooth. Transfer the cheese sauce to a bowl and allow to cool for 10 minutes before stirring in the egg yolks, adding them one at a time. Set aside.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium speed until they are foamy and then add cream of tartar. Turn the speed up to high, whisking until stiff peaks form. Do not over whisk to the point that peaks will not form, or the whites are clumpy.
Add 1/3 of the egg whites to the soufflé base. Using a rubber spatula, gently fold in the egg whites, using broad strokes to reach the base of the bowl, ensuring the soufflé base and egg whites are fully incorporated. Add the remaining egg whites in two batches, folding carefully so as to not deflate the egg whites.
Pour the batter into the soufflé dish and transfer to the oven. Immediately turn the oven temperature down to 400°. Bake the soufflé for 30-40 minutes until risen and puffed, the top browned. Watching through the oven door and resisting the urge to open the oven is advisable here. When ready, transfer directly from the oven to the dinner table.