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1
Preheat the oven to 425F Chill four 1/2-cup souffle dishes in the refrigerator.
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2
Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides.
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3
Return to refrigerator.
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4
Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended.
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5
Cook until raw taste is gone, 2-3 minutes, but do not brown the flour.
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6
Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne.
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7
Bring to a boil and cook for 30 seconds, stirring constantly with the whisk.
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8
Blend the cornstarch and water in a bowl or small jar.
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9
Add to the bubbling sauce.
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10
Stir and cook for about two minutes.
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11
Add the yolks, stirring vigorously.
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12
Cook, stirring, for about a minute.
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13
Transfer the hot sauce to a large mixing bowl.
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14
Add the cubed cheese and stir well.
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15
Set aside.
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16
Beat the egg whites to stiff peaks.
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17
Add half of the whites to the souffle base and mix thoroughly.
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18
Add the remaining whites, folding them in quickly but gently with a rubber spatula.
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19
Divide the mixture evenly into the four souffle dishes.
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20
The mixture should fill the dish to about a quarter-inch from the top of the dish.
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21
With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown.
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22
Sprinkle the top with the grated gruyere.
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23
Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes.
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24
Serve immediately.
