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1
Preheat the oven to 400F, with a rack in the middle.
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2
Brush the outer lip of a 2-quart souffle dish with melted butter.
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3
Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim.
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4
Brush the inside of both the dish and the collar with melted butter.
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5
Dust with Parmesan cheese; tap out excess.
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6
Chill the dish in the freezer 15 minutes.
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7
Heat the butter in a medium saucepan over medium heat.
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8
Add the shallot; cook until soft, 3 to 4 minutes.
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9
Add the flour; cook, whisking, 3 minutes.
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10
Whisk in the milk, herbs, and spices.
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11
Bring to a boil.
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12
Reduce heat to low; whisk until thick, about 4 minutes.
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13
Add the cheeses; whisk until melted.
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14
Season with 1 teaspoon salt and pepper to taste.
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15
Pour into a bowl; stir in the yolks.
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16
Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks.
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17
(Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
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18
Spoon one-third of the whites onto the base.
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19
Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over.
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20
Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
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21
Fold in the remaining whites, one-third at a time.
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22
Pour the mixture into the prepared dish.
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23
Bake 15 minutes.
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24
Reduce temperature to 375F; bake until set, 16 to 18 minutes.
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25
Remove the collar, and serve immediately
