Basic Cheese Souffle

• 1 1/2 tablespoons unsalted butter
• butter Additional, to grease dishes
• 1 1/2 tablespoons unbleached flour
• 1/2 cup whole milk
• 2 eggs ; separated
• 1/4 cup gruyere grated
• 2 tablespoons Parmesan cheese finely grated
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon cream of tartar

1. Heat oven to 425 degrees. Grease two 1-cup souffle dishes or ramekins with butter and dust with Parmesan cheese.
2. Melt 1 1/2 tablespoons butter over medium low heat, add flour, and cook for 3 minutes, stirring constantly.
3. Meanwhile, heat milk in the microwave at medium power for 30 seconds.
4. Whisk in milk and continue to cook, stirring, until thickened.
5. Whisk together egg yolks and spices, then add to sauce mixture, whisking steadily to avoid scrambling the eggs.
6. Stir in the cheese, melt, and mix thoroughly.
7. Mix in any additional ingredients, remove from heat, and allow to cool to room temperature.
8. Beat egg whites to medium stiff peaks. If you're not using a copper egg bowl, add cream of tartar.
9. Fold 1/3 of whites into sauce mixture until thoroughly incorporated, taking care to not over mix.
10. Gently fold mixture back into remaining whites.
11. Pour into souffle dishes, place in oven, reduce heat to 375F, and bake 30 to 35 minutes.
12. Do not open the oven for the first 20 minutes and open the oven door slowly to prevent the souffle from falling.

unsalted butter, butter, flour, milk, eggs, gruyere grated, parmesan cheese, ground mustard, salt, white pepper, cream of tartar

Taken from www.yummly.com/recipe/Basic-Cheese-Souffle-1649027 (may not work)