Cheese Soufflé

Instructions

1. Prepare the soufflé dish
   Preheat the oven to 375°F (190°C). Generously butter the inside of a 6-cup soufflé dish. Add the breadcrumbs and rotate the dish to coat the sides and bottom evenly. Tap out excess breadcrumbs.
2. Make the béchamel base
   In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually whisk in the warm milk and cook, stirring constantly, until the sauce thickens, about 4 minutes. Remove from heat.
3. Add seasonings and egg yolks
   Stir in the salt, cayenne pepper, and nutmeg. Allow to cool for 5 minutes. Then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the Gruyère cheese until melted.
4. Beat the egg whites
   In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. The whites should be glossy and hold their shape when the beaters are lifted.
5. Fold and combine
   Gently fold one-quarter of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining whites in two additions, taking care not to deflate the mixture. The result should be light and airy.
6. Bake the soufflé
   Pour the mixture into the prepared dish, sprinkle with Parmesan cheese, and place in the lower third of the oven. Immediately reduce the temperature to 350°F (175°C). Bake for 25 minutes until puffed and golden brown. The center should be slightly jiggly but not runny.