Cheese Souffle

Take roughly a Tbsp. of butter and grease your dish, then coat it with the Parm. Shake out any excess cheese. In a small pot melt the remaining butter, add flour and cook for roughly 1 min, add milk and continue to stir to a boil and thickened, add cheese, cayenne, nutmeg and both egg yolks. whisk all together. In a clean bowl whip egg whites with a pinch of Cream of Tarter till stiff peaks form. Stir in about a 1/4 of the whites to the cheese mixture, then continue adding whites and folding. Pour mixture into Ramekins roughly 8oz size or a singular 16oz soufflé dish. Bake 20 mins if making 2 8oz ramekins or 40 mins for 16oz soufflé dish. Soufflé should be nicely browned on top and puffy. Serve Immediately.