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1
Preheat oven to 350 degrees F.
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2
Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
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3
Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
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4
Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
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5
Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
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6
Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
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7
Remove from heat.
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8
Beat in the egg yolks one at a time.
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9
Season with salt, pepper, and mustard.
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10
Stir in the cheese and incorporated evenly.
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11
Chill while preparing the egg whites.
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12
In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
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13
Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
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14
Then gently fold in the rest.
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15
Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
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16
Bake on the middle rack for about 25 minutes.
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17
The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
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18
Take care not to over bake.
