Cheddar Cheese Souffle

About

A great souffle is achievable by anyone, if they’re willing to put in a little effort and patience! This cheese souffle has simple steps, so it’s important to take your time and avoid cutting corners. The result will be a dish you could impress family and friends with!

To make a souffle, you will need a ramekin or similar-sized baking dish at your disposal. This is a recipe for one, so it’s easy to multiply the ingredients to any amount you’d like!

Ingredients

½ teaspoon butter, salted
1 large raw egg
⅛ teaspoon cream of tartar
2 tablespoon almond flour
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon mustard powder
⅛ teaspoon onion powder
⅛ teaspoon baking aids xanthan gum by bob's red mill
¼ cup, shredded cheddar cheese
2 tablespoon whipping cream, extra heavy/gourmet, not whipped

Instructions

Preheat and oven to 350 degrees. Coat the inside of a ceramic ramekin with butter. You can do this by simply rubbing a stick of butter on the inside of the ramekin until you have a thin, sticky layer. Set the ramekin aside in the fridge to keep the butter solid.
Separate and egg, setting aside the yolk for later. In a stand mixer with a whip attachment, whip the egg white and cream of tartar until you get a meringue with stiff peaks. If your egg is cold, this may take 15-20 minutes. If your egg is room temperature, this should only take about 5 minutes.
Transfer the whipped egg white to a separate bowl. Give the mixer a quick wipe. Then, combine the almond flour, salt, pepper, mustard powder, onion powder, xanthan gum, and cheddar cheese with the whip attachment. Then, whip in the egg yolk from earlier and the heavy cream.
Use a spatula to gently fold the egg white into the souffle batter. Folding and NOT stirring the batter is important to keeping the integrity of the souffle. You want as many air bubbles from the whipped egg whites to maintain their volume.
Pour the souffle batter into your buttered ramekin. You can gently rotate the ramekin to help the batter settle without destroying the air bubbles. Place the ramekin on a sheet tray for baking.
If you’d like, you can create a ‘lip’ around the edges of the souffle by placing the tip of your thumb against the inside of the ramekin and creating an indent around the entire edge of the souffle about an ⅛-inch deep, as pictured. This is not a necessary step, but it is a good “chef’s trick” to avoid the edges burning and creating the dome effect of a good souffle.
Bake the souffle for approx. 25 minutes. The top should be golden and the inside will have a spongey egg texture. Enjoy immediately!