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1
Preheat the oven to 400 degrees F.
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2
Butter 6 (7 1/2 by 3 1/2-inch ramekins.
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3
Sprinkle with some grated Parmesan, and coat all sides and the base of the dish.
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4
Pour out the excess cheese into the next ramekin to coat.
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5
Continue coating the ramekins with the cheese and set aside.
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6
Heat the milk in a small saucepan over low heat.
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7
In another medium saucepan, melt 2 tablespoons of butter over medium heat.
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8
Whisk in the flour and cook out raw flour taste, about 2 minutes.
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9
Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer.
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10
Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese).
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11
Pour the mixture into a large bowl and set aside to cool to room temperature.
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12
In a stand mixer, whip the egg whites to stiff peaks.
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13
Whisk the yolks into the cooled bechamel.
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14
Fold 1/3 of whipped egg whites into the bechamel to lighten the base.
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15
Gently fold in the remaining whipped egg whites in order to keep the incorporated air.
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16
Carefully fill the prepared ramekins and arrange them on a baking sheet.
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17
Bake until risen and golden on top, about 20 minutes.
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18
The center will have just a slight jiggle when ready.
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19
Remove the ramekins from the oven and serve immediately.
