Parmesan Soufflés (Soufflés au Parmesan)

TinyArtist

Parmesan Soufflés (Soufflés au Parmesan)

2 cups (500 ml) milk
3/4 cup (180 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 oz (55 g) Parmesan cheese, grated
2 Tbs (30 ml) unsalted butter
4 eggs, separated

Bring the milk to a boil over moderate heat. Remove from the heat and stir in the flour until the mixture is completely smooth. Season with salt, pepper, and nutmeg. Bring to a boil again, stirring constantly. Remove from the heat and stir in the cheese, butter, and egg yolks. Beat the egg whites until stiff and fold into the milk mixture. Pour into 4 buttered 3-inch (8 cm) soufflé dishes or ramekins. Bake for 10 minutes in a pre-heated 325F (160C) oven. Serve immediately. Serves 4.