Cheese Soufflé

• 3 tablespoons butter
• 2 tablespoons grated Parmesan
• 2 teaspoons flour
• 1/2 cup milk
• 1/2 cup grated Gruyere or Cheddar
• Pinch cayenne pepper
• Pinch nutmeg
• 2 egg yolks
• 2 egg whites
• Pinch salt

1. Heat oven to 375u0b0 F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
2. In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
3. In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce souffle, 20 minutes for two smaller ones. Serve immediately.

butter, parmesan, flour, milk, gruyuere, cayenne pepper, nutmeg, egg yolks, egg whites, salt

Taken from www.myrecipes.com/recipe/cheese-souffl-1 (may not work)