Blue Cheese Souffle

My mother considers the souffle to be one of those dishes you make when you are short on time and nothing particular in the house. Of course, our house always had blue cheese and eggs... This souffle is a main course for 2 people or a side dish for 4 people.

ingredients

3 tablespoons unsalted butter plus extra for greasing dish
1/4 cup finely grated Parmesan cheese
3 tablespoons flour
1 cup scalded milk
pinch nutmeg
pinch cayenne
salt and pepper
4 extra large egg yolks at room temperature
3 ounces blue cheese chopped
5 extra large egg whites at room temperature
1/8 teaspoon cream of tartar

directions

1
Preheat oven to 400 degrees
2
Butter the inside of an 8 cup souffle dish (7.5 inches in diameter by 3 1/4" deep) and sprinkle evenly with a little bit of the Parmesan.
3
Melt butter in a small saucepan over low heat. Stir in flour and cook stirring constantly for 2 minutes. Off heat whisk in hot milk, 1/2 teaspoon salt 1/4 teaspoon black pepper, the cayenne and nutmeg. Cook over low heat whisking constantly for 1 minute until smooth and thick.
4
Off the heat whisk in egg yolks one at a time. Stir in the blue cheese, the rest of the Parmesan and transfer to a bowl.
5
In another bowl, beat the egg whites with the cream of tartar with an electric mixer or my hand. Low speed at first and gradually increase speed to high until firm but glossy peaks.
6
Whist in 1/4 of the egg whites into the cheese mixture to lighten it. The fold the cheese mixture into the egg whites gently. Pour the mixture into the souffle dish and smooth the top. Draw a large circle on the top with a spatula to help the souffle rise evenly.
7
Turn oven temperature down to 375 and place the souffle in the oven. Bake for 30-35 minutes. Serve immediately