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1
Preheat the oven to 375F.
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2
Butter a 10-inch souffle dish and put it in the refrigerator.
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3
Place a large pan with 1 inch of hot water on the center oven rack.
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4
This is called a bain-marie, or water bath, and will help the souffle cook gently and evenly.
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5
Put the flour in a large, heavy saucepan over medium heat.
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6
Pour the milk bit by bit into the flour, beating well with a whisk after each addition.
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7
Season with the nutmeg and salt and pepper.
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8
Cook, stirring constantly, until thickened, 4 to 5 minutes.
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9
You may need to reduce the heat to keep the mixture from thickening too fast.
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10
Add the egg yolks one at a time, beating well with a wooden spoon after each addition.
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11
Remove from the heat and let cool until you can put your finger in comfortably.
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12
In a large mixing bowl with an electric mixer at high speed, beat the egg whites until they hold stiff peaks when the beater is raised.
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13
Fold into the milk mixture, then fold in the cheese.
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14
Transfer to the souffle dish.
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15
Place the dish in the water bath and bake in the exact center of the oven until it turns golden brown, about 40 minutes.
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16
Dont open the oven door for at least 30 minutes while the souffle is baking.
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17
Bring the souffle to the table immediately for your dinner partner to admire, then serve.
