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1
Preheat your oven to 400 degrees.
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2
Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
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3
In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
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4
Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
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5
Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
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6
Beat vigorously with a whip until blended.
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Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
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Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
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Remove the sauce from the heat.
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If you haven't done so already, immediately start to separate 5 eggs.
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Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
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Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
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Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
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Stir a big spoonful of the beaten whites into the sauce.
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Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
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Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
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Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
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Sprinkle the reserved tablespoon of Swiss cheese on top.
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Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
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In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
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Bake 4-5 more minutes to firm it up, then serve at once.
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A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
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To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
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Bon Appetite!
