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1
Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess.
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2
Put prepared ramekins on a baking sheet and refrigerate.
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3
To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes.
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4
(Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)
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5
Melt the butter in a saucepan over medium heat.
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6
Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes.
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7
Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute.
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8
Remove the herbs.
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9
Transfer the base to a large bowl and whisk to cool.
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10
Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.
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11
Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy.
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12
Increase the speed to high and whip until the whites hold a soft peak.
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13
Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula.
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14
Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix.
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15
Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes.
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16
Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.
