Eggscellent sunday souffle

Here I was again ready for another meal and still with the same barren kitchen I had earlier this afternoon. I was having a craving for cheese souffle so I started looking on the internet for a recipe. I decided on an Alton Brown recipe. He is just so precise about everything that I thought it just had to be a good one. Lucky me I had almost every ingredient needed.

I didn't have cream of tartar so I substituted 1/2 teaspoon of lemon juice. I also used King Arthur white whole wheat flour instead of regular all purpose flour and I only used 2 ounces of cheddar instead of the 6 ounces the recipe called for. I would have preferred to use gruyere cheese but we didn't have any unfortunately, there's always next time and I'll definitely be making this one again. Lastly, I took the souffle out about 7 minutes early. Things usually continue to cook even after the come out of the oven or off the stove top. In my house we like the middle to be a little on the wet side. You can tell how far along the souffle is by shaking the dish from side to side. The more it jiggles the wetter it is and the less it jiggles the more cooked it is.

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
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
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

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.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

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.

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.

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.