Cheese Souffle

Ingredients:

2 tbsp butter, softened
4 tbsp finely grated parmesan cheese
3 tbsp unsalted butter
3 tbsp flour
1 cup milk, scalded
3 egg yolks
1/2 cup Gruyere cheese, grated
4 egg whites
pinch of nutmeg
pinch of cayenne pepper
salt and ground white pepper

Directions:

1. Preheat the oven to 350 degrees. Butter a 4 cup souffle dish. Add the grated parmesan cheese to the dish and cover all of the butter.

2. To make the bechamel, heat milk in a saucepan. In another saucepan, make a roux by first melting the butter over medium high heat. Add the flour, mixing well with a whisk. Cook the roux for about 2 minutes while whisking.

3. Add the hot milk in two additions, whisking after each addition. White stirring, bring to a brief boil, then reduce to a simmer and cook until thickened. Turn off the heat and season with salt, white pepper, cayenne pepper and nutmeg.

4. To the bechamel, add the egg yolks, one at a time, and mix well after each addition. Stir in the grated Gruyere cheese.

5. Using a mixer, beat the egg whites until stiff and glossy. Stir in one quarter of the egg whites into the bechamel mixture with a wooden spoon. With a rubber spatula, fold in the remaining egg whites and gently spoon the souffle mixture into the souffle dish. Fill the dish but leave 1/2 inch at the top.

6. Bake on the bottom rack until a skewer comes out clean, about 30 minutes.