Cheese Souffle

• 4 tablespoons unsalted butter, plus more, melted, for the dish
• 1 cup finely grated Parmesan cheese, plus more for dusting
• 1 large shallot, finely chopped
• 6 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• Generous pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 1 cup grated Gruyere cheese
• Coarse salt and freshly ground pepper
• 6 large egg yolks plus 8 large egg whites, room temperature
• Pinch of cream of tartar (if not using a copper bowl)

1. Preheat the oven to 400F, with a rack in the middle.
2. Brush the outer lip of a 2-quart souffle dish with melted butter.
3. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim.
4. Brush the inside of both the dish and the collar with melted butter.
5. Dust with Parmesan cheese; tap out excess.
6. Chill the dish in the freezer 15 minutes.
7. Heat the butter in a medium saucepan over medium heat.
8. Add the shallot; cook until soft, 3 to 4 minutes.
9. Add the flour; cook, whisking, 3 minutes.
10. Whisk in the milk, herbs, and spices.
11. Bring to a boil.
12. Reduce heat to low; whisk until thick, about 4 minutes.
13. Add the cheeses; whisk until melted.
14. Season with 1 teaspoon salt and pepper to taste.
15. Pour into a bowl; stir in the yolks.
16. Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks.
17. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
18. Spoon one-third of the whites onto the base.
19. Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over.
20. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
21. Fold in the remaining whites, one-third at a time.
22. Pour the mixture into the prepared dish.
23. Bake 15 minutes.
24. Reduce temperature to 375F; bake until set, 16 to 18 minutes.
25. Remove the collar, and serve immediately

unsalted butter, parmesan cheese, shallot, allpurpose, milk, fresh rosemary, thyme, generous, cayenne pepper, gruyere cheese, salt, egg yolks, cream of tartar

Taken from www.epicurious.com/recipes/food/views/cheese-souffle-392710 (may not work)