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1
Position rack in center of oven and preheat to 350F.
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2
Mix breadcrumbs and hazelnuts in small bowl.
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3
Butter four 8-ounce souffle dishes or custard cups.
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4
Coat sides and bottoms of dishes with breadcrumb mixture.
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5
Place dishes in large roasting pan.
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6
Bring milk to boil in heavy large saucepan.
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7
Set aside.
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8
Melt butter in heavy small saucepan over medium heat.
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9
Add flour and stir until pale golden, about 5 minutes.
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10
Gradually whisk in hot milk.
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11
Bring mixture to boil, stirring constantly.
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12
Reduce heat and simmer 1 minute.
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13
Remove from heat.
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14
Whisk in 1/4 cup cheese and egg yolk.
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15
Cool slightly.
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16
Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry.
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17
Gently fold 1/4 of whites into lukewarm cheese mixture to lighten.
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18
Fold in remaining whites.
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19
Divide half of souffle mixture among prepared dishes.
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20
Sprinkle 1 tablespoon cheese over each souffle.
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21
Top with remaining souffle mixture.
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22
Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.
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23
Bake souffles until puffed and tops are golden brown, about 15 minutes.
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24
Remove dishes from water.
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25
Cool 10 minutes.
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26
Run small knife around sides of souffles.
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27
Gently turn souffles out onto baking sheet.
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28
(Can be prepared 1 day ahead.
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29
Cool.
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30
Cover and refrigerate.)
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31
Sprinkle remaining 1/4 cup cheese evenly over souffles.
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32
Bake until souffles are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight.
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33
Transfer to plates.
