Individual Gruyere Souffles

• 6 large eggs
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• Salt and freshly ground white pepper to taste
• 18 teaspoon freshly grated nutmeg
• Pinch cayenne pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 13 pound Gruyere or Swiss cheese cut into small cubes
• 2 tablespoons grated Gruyere cheese

1. Preheat the oven to 425 degrees.
2. Place four 1/2-cup souffle dishes into the refrigerator to chill.
3. Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
4. With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides.
5. Place in refrigerator.
6. Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk.
7. Blend well, but do not brown the flour.
8. Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne.
9. Bring to a boil and cook for 30 seconds, stirring.
10. Blend the cornstarch and water and add to the bubbling sauce.
11. Stir and cook for about two minutes.
12. Add the yolks, stirring vigorously.
13. Cook, stirring, for about a minute.
14. Spoon and scrape the mixture into large mixing bowl.
15. Add the cubed Gruyere, blend well with a wire whisk.
16. Set aside.
17. Beat the egg whites in a mixing bowl, preferably copper.
18. With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick.
19. Add half of the whites to the souffle mixture and mix thoroughly.
20. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
21. Spoon and scrape even amounts of the mixture into each souffle dish.
22. The mixture should fit inside the dish to about a quarter-inch from the top of the dish.
23. With your thumb, create a channel around the periphery of the dish to allow for expansion.
24. Sprinkle the top with the grated gruyere.
25. Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes.
26. Serve immediately.

eggs, butter, flour, milk, salt, nutmeg, cayenne pepper, cornstarch, water, gruyere, gruyere cheese

Taken from cooking.nytimes.com/recipes/12038 (may not work)