Soufflé au Fromage

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Generously butter a 6-cup soufflé dish. Dust the inside with grated Parmesan, tapping out the excess.

2. 2

   Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth and thickened (béchamel). Remove from heat.

3. 3

   Whisk the egg yolks into the warm béchamel one at a time. Stir in the Gruyère cheese, dry mustard, cayenne, salt, and pepper until the cheese is melted. Let cool slightly.

4. 4

   In a clean bowl, beat the egg whites to firm, glossy peaks. Do not overbeat.

5. 5

   Vigorously stir one-third of the egg whites into the cheese mixture to lighten it. Gently fold in the remaining egg whites just until no streaks remain.

6. 6

   Pour into the prepared dish. Run your thumb around the inside rim of the dish to create a "top hat" effect. Bake for 25-30 minutes without opening the oven door, until puffed and deeply golden. Serve immediately before it falls!