Gruyere Soufflé

My youngest son's favorite way to eat eggs. Actually, it's the only way he'll eat eggs. :o)

I've also made this in one big casserole dish by doubling the recipe, but it does take a lot longer to bake, about 45-60 minutes.

• 4 egg whites
• 4 Tablespoon freshly shredded Parmesan cheese
• 2 Tablespoons butter
• 4 1/2 teaspoons flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 cup milk
• 4oz shredded Gruyere cheese
• 1 big handful of mozzarella or cheddar cheese
• 3 teaspoons chicken broth or white wine
• 1 teaspoon Dijon mustard
• 2 egg yolks, lightly beaten
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt

Let egg whites stand at room temperature for 30 minutes (save 2 egg yolks for later use). Coat four 8oz ramekins with cooking spray and lightly sprinkle with parmesan cheese; set aside. In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne pepper until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for about 2 minutes or until thickened. Reduce heat and stir in Gruyere cheese, mozzarella or cheddar, chicken broth (or wine) and mustard until cheeses are melted. Remove from heat. Stir a small amount of the hot cheese mixture into the egg yolks; return all to the pot, stirring constantly. In your stand up mixer with the whisk attachment, beat the egg white, cream of tartar and salt until stiff peaks form, about 5 minutes. Fold in the egg whites into the cheese mixture until combined. Fill the ramekins evenly, don't worry if it goes all the way to the rim. Place ramekins on cookie sheet and bake at 375 for 20-22 minutes or until top has puffed and center is set. Serve immediately.
Recipe adapted from:
http://www.tasteofhome.com/Recipes/Camembert-Souffles