1 tablespoon butter, room temperature
2 tablespoons grated Parmesan cheese
3 tablespoons flour1 ½ ounces (3 tablespoons) butter
½ teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces Gouda, grated
5 egg whites plus 1 tablespoon water
½ teaspoon cream of tartar (or you may use baking powder)
Use room temperature 1 tablespoon of butter to grease an eight-inch soufflé mold. Add the grated Parmesan and coat the butter with it. Set in the freezer for five minutes [to make the cheese stick to the butter.]
Preheat oven to 375 degrees F.
In a small saucepan, heat the other 3 tablespoons of butter.
Add the hot milk to the mixture and turn the heat to high. When it starts to boil, remove the saucepan from the heat.In a separate bowl, combine the flour, garlic powder, salt. Whisk the mixture into the melted butter.
In another bowl, beat the egg yolks. Slowly…mix the eggs into the milk mixture, stirring constantly. Add the cheese and stir until smooth and creamy.
In a separate bowl, beat the egg whites with cream of tartar or baking powder until stiff. Fold into the hot milk/cheese mixture by thirds. Gentle, gentle. When incorporated, pour the mixture into the soufflé dish.
Place on a cookie sheet. Bake in the oven for 35-40 minutes.
Note: This soufflé will sink the moment it’s served. It’s a shame, but that’s the way it goes.
Riley's April Contest
The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy enter! Just send an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.
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