Cheese Soufflé

Butter, room temperature, for greasing the soufflé
2 tablespoons grated Parmesan

1 1/2 ounces (3 tablespoons) butter

3 Tbsp flour

1 tsp dry mustard

1/2 tsp garlic powder

1/8 tsp 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 Tblsp 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 soufflé 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 soufflé. Fill the soufflé to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.