Cheese Soufflé (Made by Anna Olson)

Instructions

1. Preheat the oven to 400°F (200°C). Rub the inside of a 5 ¼ cup (1.25 L) soufflé dish generously with butter and then sprinkle it with Parmesan cheese, ensuring the cheese coats every inch and tapping out the excess. Wrap the outside of the soufflé dish in a sheet or parchment that is 4-inches (10 cm) taller than the top of the dish and secure it in place with a piece of butcher’s twine. Chill the dish until ready to fill.
2. Make the soufflé base. Melt the butter over medium heat in a medium saucepan. Add the flour and using a wooden spoon, stir the roux, cooking until it takes on an almond aroma and bubbles, about 4 minutes. Slowly whisk in the milk and cream, stopping at each addition of 1/3 cup (80 mL) to make sure the mixture is smooth. Add the nutmeg, salt, and pepper and continue to whisk until the sauce bubbles and thickens, about a minute. Scrape the sauce into a large bowl to cool for about 10 minutes. Use this time to get your soufflé dish ready.
3. Add the cheese. Stir the Emmenthal and Parmesan cheeses into the slightly cooled sauce - the cheese will melt a little but not completely into the sauce. Stir in the egg yolks.
4. Whip the egg whites using electric beaters at high speed until they hold a medium peak when the beaters are lifted.
5. Fold a third of the whites gently but quickly into the soufflé base and then fold in the remaining whites. Pour the batter into the prepared dish and quickly get this into the oven.
6. Bake the soufflé for 30 minutes without opening the oven to peek - the top should be an even golden brown. Have everyone ready to eat, remove the parchment collar and serve immediately after baking.