My first souffle!

It's that time again, what time you ask? Challenge season! The challenge given to me for this week was to make a souffle. I've never even read how to make a souffle before, and then no one on the magic internet broke it down into what to do for one serving so I had to do a bit of reading and math. While I love both of those things, not what I expected to be doing on a Sunday morning.

Apparently the first thing you do when making a cheese souffle is to make a cheese sauce. If I had known that I would have been making souffles for years! I can make a mean cheese sauce, and by mean it's mean that you want to lick the spoon/bowl/pot until all the vestiges have vanished from this earth.

So the souffle wasn't that hard and it came out pretty good. Check it out!

Per serving, this was the recipe:
2 T butter
2.25 T flour
6 T milk (in full disclosure I should mention that I used half and half)
1 egg, separated
1/2 t dijon mustard
dash of shallot salt
1/4 c grated cheddar
sprinkles of parmesean

I cooked it at 375 and found 20 minutes the right amount of time. I started checking them at 15 and pictured is the last one that had the most time in the oven.

The resulting dish had all the flavor of awesome homemade macaroni and cheese but with the delectable texture of airy eggs. I'm pretty sure we'll be seeing more souffles in our future.