Easy Cheese Soufflé a la Julia Child

Steps

• 1

  Preheat the oven to 400ºF. Butter four 8-ounce ramekins and divide the Parmesan cheese between them, coating the bottoms and up the sides.
• 2

  Melt the butter in a small saucepan over medium-high heat and whisk in the flour. Continue whisking 2-3 minutes but do not let it brown. Whisk in hot milk until very thick, about 2-3 minutes. Remove from heat and whisk in the salt, nutmeg and cayenne (if using). Whisk in the egg yolks one at a time. Transfer the mixture to a large mixing bowl, cover and let cool to room temperature.
• 3

  In a mixing bowl, beat the egg whites until stiff but not dry. Fold in one large spoonful into the batter. Fold in the cheese. Then very gently fold in the remaining egg whites, leaving some small lumps.
• 4

  Divide the mixture between the ramekins, filling them 3/4 full. Smooth the tops with a knife.
• 5

  Bake on the bottom rack for 20 minutes. Do not open the oven during that time. Bake until golden brown, baking for up to an additional 5 minutes.
• 6

  The soufflés will begin to deflate a little within a minute of removing from the oven, so serve immediately.