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1
Melt the butter in a saucepan over medium heat; whisk in the flour, and cook until foaming.
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2
Add the milk and bring to a boil, whisking constantly until the sauce thickens.
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3
Season with salt, pepper, and nutmeg and simmer for 1 minute.
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4
Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly.
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5
Stir in the cheese, reserving a tablespoon for topping.
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6
Taste and adjust seasoning.
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7
The mixture should be highly seasoned to compensate for the bland egg whites.
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8
Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
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9
Position a shelf in the lower third of the oven and remove the shelves above.
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10
Preheat oven to 425.
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11
Thickly butter a 2-quart souffle dish, particularly around the rim.
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12
Reheat the cheese mixture until hot to the touch but do not let it boil, or it will cook into strings.
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13
Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen.
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14
Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly.
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15
Add this mixture to the remaining egg whites and fold them together as lightly as possible.
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16
Spoon the mixture into the prepared dish; it should fill almost to the rim.
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17
Sprinkle the reserved cheese on top, and then run your thumb around the inside rim of the dish so the souffle rises evenly.
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18
Bake until puffed and brown, 20-25 minutes; if you like the center soft, remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm, leave it for another 3-5 minutes.
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19
Set the dish on a plate lined with a napkin, so the dish cannot slip.
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20
Take the souffle to the table at once.
