Cheese Soufflé

What You Need:

• 2 tablespoons finely grated Parmesan cheese
• 1 cup whole milk
• 2 & 1/2 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Pinch of ground nutmeg
• 4 large egg yolks
• 5 large egg whites
• 1 cup coarsely grated Gruyère cheese

How To Make:

1. Preheat oven to 400 degrees F. Butter bottom and sides of soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides.
2. Warm milk in small saucepan over medium-low heat until steaming.
3. At the same time, melt butter in large saucepan over medium heat. Add flour and whisk, about 3 minutes, until mixture begins to foam. Do not allow mixture to brown. Remove saucepan from heat  and let stand 1 minute.
4. Add in warm milk to flour mixture, whisking until smooth. Return to heat, whisking constantly for 2 to 3 minutes until very thick. Remove from heat. Add in paprika, salt, and nutmeg. Add egg yolks  1 at a time, whisking after each addition.
5. Scrape soufflé base into large bowl. Cool to lukewarm. Cover and let stand at room temperature.
6. Beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into lukewarm soufflé base to lighten. Fold in remaining whites, while gradually sprinkling in Gruyère cheese.
7. Transfer batter to prepared dish.
8. Place dish in oven and immediately lessen oven temperature to 375 degrees F. Bake about 25 minutes, until soufflé is puffed and golden brown on top. Do not open oven door during first 20 minutes. Serve immediately.