Herbed Parmesan Cheese Souffle

• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons all purpose flour
• 1 cup whole milk
• 1/8 teaspoon ground nutmeg
• 2/3 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh thyme
• 3 large egg yolks
• 4 large egg whites, room temperature

1. Preheat oven to 350F.
2. Generously butter and flour 7- to 8-cup souffle dish.
3. Melt 2 tablespoons butter in heavy large saucepan over medium heat.
4. Add flour; stir 2 minutes.
5. Gradually whisk in milk, then nutmeg.
6. Bring to simmer, whisking constantly.
7. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes.
8. Remove from heat.
9. Mix in cheese and herbs.
10. Season with salt and pepper.
11. Cool 1 minute.
12. (Souffle base can be made 2 hours ahead.
13. Cover and let stand at room temperature.
14. Before continuing, stir souffle base over low heat until warm.)
15. Whisk yolks in medium bowl to blend.
16. Gradually whisk in souffle base.
17. Using electric mixer, beat whites in large bowl until stiff but not dry.
18. Fold whites into souffle base in 2 additions.
19. Transfer batter to prepared dish.
20. Bake souffle until top is puffed and golden brown and center is just set, about 35 minutes.
21. Serve immediately.

butter, flour, milk, ground nutmeg, freshly grated parmesan cheese, parsley, thyme, egg yolks, egg whites

Taken from www.epicurious.com/recipes/food/views/herbed-parmesan-cheese-souffle-4472 (may not work)