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1
Use room temperature butter to grease an 8-inch souffle mold.
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2
Add the grated Parmesan and roll around the mold to cover the sides.
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3
Cover with plastic wrap and place into the freezer for 5 minutes.
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4
Preheat oven to 375 degrees F.
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5
In a small saucepan, heat the butter.
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6
Allow all of the water to cook out.
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7
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.
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8
Whisk this mixture into the melted butter.
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9
Cook for 2 minutes.
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10
Whisk in the hot milk and turn the heat to high.
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11
Once the mixture reaches a boil, remove from the heat.
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12
In a separate bowl, beat the egg yolks to a creamy consistency.
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13
Temper the yolks into the milk mixture, constantly whisking.
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14
Remove from the heat and add the cheese.
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15
Whisk until incorporated.
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16
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.
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17
Add 1/4 of the mixture to the base.
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18
Continue to add the whites by thirds, folding very gently.
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19
Pour the mixture into the souffle.
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20
Fill the souffle to 1/2-inch from the top.
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21
Place on an aluminum pie pan.
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22
Bake in the oven for 35 minutes.
