Twice-Baked Cheese Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 8-ounce ramekins thoroughly. Place them on a baking sheet and set aside.
2. Make the béchamel base
   Melt 3 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk continuously for 2 minutes until it forms a smooth paste. Gradually add warm milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
3. Add flavors to the base
   Remove from heat and stir in cayenne pepper, nutmeg, salt, and black pepper. Let cool for 5 minutes, then whisk in egg yolks one at a time. Stir in 3/4 cup of Gruyère and 1/4 cup of Parmesan cheese until melted and smooth.
4. Whip egg whites
   In a clean, dry bowl, beat egg whites with a pinch of salt until stiff peaks form. Using a rubber spatula, gently fold one-third of the egg whites into the cheese mixture to lighten it. Fold in the remaining egg whites carefully to maintain as much air as possible.
5. First bake
   Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full. Run your thumb around the inside edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Bake for 20-25 minutes until risen and golden brown on top.
6. Cool and prepare for second bake
   Remove from oven and allow to cool for 10 minutes. The soufflés will deflate somewhat - this is normal. Run a knife around the edges and carefully turn out onto a buttered baking dish. They should be intact but upside down.
7. Add cream and second bake
   Pour heavy cream over and around the soufflés. Sprinkle with remaining Gruyère and Parmesan cheese. Return to the oven and bake for an additional 15 minutes until the cheese is bubbling and golden.
8. Serve immediately
   Carefully transfer each soufflé to a serving plate, pour some of the cream sauce around it, and garnish with chopped chives. Serve immediately while hot and puffed.