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1
Place an oven rack in position B (second position from the bottom) and remove any other racks from higher positions.
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2
Preheat the oven to 375F.
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3
Peel back the wrapper on the butter and, holding it like a really big lipstick, thoroughly grease the interior of the souffle dishbe especially careful to get into the corners.
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4
Reserve the remaining butter.
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5
Add the Parmesan and cover the dish tightly with plastic wrap.
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6
Shake to coat the entire interior of the dish with cheese, reserving any excess.
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7
Place the dish in the refrigerator.
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8
In a small saucepan, heat the remaining butter.
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9
Allow all of the water to cook out.
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10
Add the flour to the butter and whisk to combine.
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11
Reduce the heat to low and continue to cook for 2 minutes.
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12
Combine the heated milk, dry mustard, garlic powder, and salt in a tightly covered container and shake well to mix.
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13
Whisk the milk mixture into the roux and return the heat to high.
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14
As soon as the mixture comes to a boil, remove the pan from the heat.
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15
In another bowl, beat the egg yolks until light in color and slightly thickened.
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16
Temper the yolks into the milk mixture (see Notes), constantly whisking while doing so.
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17
Remove the pan from the heat and add the cheese.
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18
Whisk until incorporated.
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19
In one more bowl, beat the egg whites, water, and cream of tartar via the Egg Foam Method, to create glossy and firm peaks.
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20
The Egg Foam Method:
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21
Separate fresh eggs while cold, placing the whites in a clean metal bowl.
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22
Using a clean balloon whisk (manned by a very stout arm) or an electric hand mixer (use a stand mixer if you must) beat the egg whiles on low speed until they are foamy.
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23
Add your acid, such as cream of tartar.
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24
Increase the mixer speed to high (at least 75 percent power) and move the beaters around the bowl, alternating directions.
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25
Ad 1/4 of the egg foam mixture to the base.
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26
Continue to add the foam by thirds, folding very gently.
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27
Pour the mixture into the souffle dish to 1/2 inch from the top.
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28
Place the souffle dish in the oven on a disposable pie tin and bake for about 35 minutes, or until the souffle has risen and is browned on top.
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29
Serve immediately.
