Souffle Part I : Cheese

Hi everyone, back again with me :) ....after a very long time yes? :)

    Lately I've been into baking intensely. I could do almost 2-3 baking process in a week. Always craving for something sweets and delicate. And for this reason I've gain a lot of weight... omo...omo... XP

    Few days ago my friend took me to World Market, she said we can find some Indonesian's stuff over there. She's right ... I found Indonesian's table&chairs, ehmm Bali's accessories (although I'm not really sure they are from Bali, just figure it out from the texture :p), baskets and yes a few more things. WM (the World Market's nick name by me) also provide other stuffs from different nations. One of them is japan. Although its not many, but cute Japanese stuffs really can make my eyes shining... hehehe

  Anyway, I found a cheap ramekin set at WM, $2.99 for 4@3.5 inch.. small but cute. Can't resist the temptation and then all I know was that set already at my shopping bag :p

   Just for you to know, I love Gordon Ramsay. ... and his shows :) .. One of the Master Chef challenge was SOUFFLE.. (forgot which episode was it lol). When I saw the contestants making the looking-good-and-looks-like-so-yummy SOUFFLE cheese, I decided to my self that I have to try to make it someday :) ... and that day is today ;)

Souffle Cheese

   Jang...jang... Hehehehe, never eat a souffle before. I was wondering what is the real souffle taste like :). I use mr.Alton Brown's recipe to make this cheese souffle :) since the review is good. And it is good taste. So cheese-like and delicate I must say. If you really like salty and creamy dish, this cheese souffle is just for you. 

   

Cheese Souffle

  Ingredients : 

• 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 ( I used ground 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 (I used Kraft 4-cheese ;)
• 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
• 1/2 teaspoon cream of tartar

Directions :

1. Use room temperature butter to grease an 8-inch souffle mold (I used 7@3.5 inch) . Add the grated Parmesan mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. and roll around the side.
2. Preheat oven to 375 degrees F. ( I preheat oven to 350F)
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. (Since I only used 3.5 inch mold, I bake them for only 30 minutes)

    I plan to bake another cheese souffle again soon, but to it I want to add spicy like paprika powder or perhaps chili powder... I think it might even tastier :) not just cheese-like ;) .. wait for it, if this new exp. is good, I let you know :)