Cheese Souffle with Parmesan Crust

• 3/4 ounces, weight Butter, Plus A Little Extra, Softened
• 1 ounces, weight Finely Grated Parmesan Cheese (I Used A Mixture Of Grated And Shaved)
• 58 ounces, weight All-Purpose Flour
• 8 tablespoons, 1 teaspoon, 5-78 pinches Milk
• 2-18 ounces, weight Coarsely Grated Cheddar
• 2 whole Eggs, Separated
• 1 pinch Sea Salt
• 1 pinch Cracked Black Pepper

1. Preheat oven to 400F.
2. Brush 2 (1 cup capacity) ramekins or oven proof bowls with melted butter and dust with the Parmesan cheese.
3. Place on a baking tray and refrigerate for 15 minutes.
4. Melt butter in a medium saucepan over low heat.
5. Add flour and cook, stirring for 1 minute.
6. Slowly add the milk stirring continuously for 2 3 minutes or until thickened.
7. Stir through cheddar, remove from the heat and whisk in the egg yolks and sea salt and pepper.
8. Beat egg whites with electric mixer until firm peaks form.
9. Gently fold through the cheese mixture.
10. Fill the ramekins two-thirds full.
11. Cook for 18 20 minutes or until puffed and golden.
12. Serve immediately.

weight butter, parmesan cheese, flour, milk, cheddar, eggs, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/cheese-souffle-with-parmesan-crust/ (may not work)