Bacon-Parmesan Soufflés

• 4 frozen phyllo pastry sheets, thawed
• 1/2 cup butter, melted and divided
• 1/4 cup all-purpose flour
• 1/8 teaspoon dry mustard
• Pinch of ground nutmeg
• 1 cup milk
• 1 cup grated Parmesan cheese, divided
• 4 large eggs, separated
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Cut 32 (7-inch) squares from pastry sheets.
2. Brush phyllo squares with 1/4 cup butter, and arrange in 8 stacks, staggering corners; fit stacks into 6-ounce custard cups, allowing corners to overhang edges.
3. Whisk together remaining 1/4 cup butter, flour, mustard, and nutmeg in a saucepan until smooth; cook over low heat, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until thickened and bubbly. Pour into a large bowl; gradually add 2/3 cup cheese. Whisk in yolks, salt, and pepper; cool to lukewarm.
4. Beat egg whites until stiff peaks form; fold into cheese mixture in 2 batches. Spoon evenly into prepared custard cups, and place in a large roasting pan. Add hot water to pan to a depth of 1 inch.
5. Bake at 350u0b0 for 20 minutes or until slightly firm to touch; cool souffles in water on a wire rack.
6. Lift souffles gently from cups, and place on a greased baking sheet. Sprinkle evenly with remaining1/3 cup cheese. Chill souffles up to 4 hours, if desired.
7. Bake at 375u0b0 for 10 minutes or until thoroughly heated. Serve immediately.

frozen phyllo pastry sheets, butter, allpurpose, dry mustard, ground nutmeg, milk, parmesan cheese, eggs, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/bacon-parmesan-souffls (may not work)