Butter, at room temperature, for greasing the souffle dish
2 tablespoons grated Parmesan for coating the dish
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 1/3 cups hot milk
4 large egg yolks
6 ounces sharp Cheddar
4 egg whites
1/2 teaspoon cream of tartar (Optional)
Use room temperature butter to grease an 8-inch souffledish. Add the grated Parmesan and roll around the mold to cover the sides.
Preheat oven to 400 degrees F.
In a small saucepan, heat the butter add the flour. stir the flour and melted butter to combine. Cook for about 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 bowl, beat the egg yolks to a creamy consistency. Temper the yolks (add a little of the hot milk to the beaten egg yolks constantly whisking … when it has combined add a little more, whisk then add more repeating until all off the milk has been added). Add the cheese. Whisk until incorporated. This is the “base”
In a separate bowl, whip the egg whites and cream of tartar (cream of tartar does make whipping the egg whites easier but it does add a little “sharpness” to the taste) until glossy and firm. Add 1/4 of the mixture to the base and gently fold it in Continue to add the whites by thirds, folding very gently. You should still see some traces of egg white.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on a sheet tray. Bake in the oven for 35 minutes or until Golden brown on top.