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1
Preheat the oven to 425 degrees.
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2
Place four 1/2-cup souffle dishes into the refrigerator to chill.
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3
Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
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4
With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides.
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5
Place in refrigerator.
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6
Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk.
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7
Blend well, but do not brown the flour.
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8
Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne.
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9
Bring to a boil and cook for 30 seconds, stirring.
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10
Blend the cornstarch and water and add to the bubbling sauce.
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11
Stir and cook for about two minutes.
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12
Add the yolks, stirring vigorously.
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13
Cook, stirring, for about a minute.
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14
Spoon and scrape the mixture into large mixing bowl.
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15
Add the cubed Gruyere, blend well with a wire whisk.
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16
Set aside.
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17
Beat the egg whites in a mixing bowl, preferably copper.
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18
With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick.
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19
Add half of the whites to the souffle mixture and mix thoroughly.
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20
Add the remaining whites, folding them in quickly but gently with a rubber spatula.
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21
Spoon and scrape even amounts of the mixture into each souffle dish.
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22
The mixture should fit inside the dish to about a quarter-inch from the top of the dish.
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23
With your thumb, create a channel around the periphery of the dish to allow for expansion.
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24
Sprinkle the top with the grated gruyere.
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25
Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes.
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26
Serve immediately.
