-
1
Smear the soft butter around the inside of your mold, and sprinkle the Parmesan around the sides and bottom.
-
2
Preheat the oven to 425.
-
3
Melt the 2 teaspoons butter in a small pot, and stir in the flour.
-
4
Let cook over low heat for a minute, then remove from the heat for a moments rest.
-
5
Now pour in the milk, whisking vigorously, and return to low heat to simmer for 1 minute, stirring constantly as the sauce thickens.
-
6
Season with the salt and paprika.
-
7
Again remove from the heat, and whisk in the egg yolk.
-
8
Put the egg whites in a clean bowl, and beat until they form soft peaks.
-
9
Add a dollop of the egg whites to the sauce, and mix in along with about half the cheese.
-
10
Now fold in the rest of the egg whites and the cheese, and transfer everything to the prepared mold.
-
11
Set in the middle of the oven, and turn the heat down to 375.
-
12
Bake for 18 minutes, until the top is lightly browned and the souffle has risen.
-
13
You can make this single souffle using about 3 tablespoons of a finely chopped cooked green vegetable or a couple of tablespoons of mushroom duxelles (page 138), or some minced ham, in which case you would want to use only a tablespoon of a milder cheese, such as Swiss.
