- Grated Parmesan cheese
- 1/4 cup butter
- 5 tablespoons all purpose flour
- Pinch of cayenne pepper
- Pinch of ground nutmeg
- 1 1/4 cups whole milk
- 1/4 cup dry white wine
- 6 large egg yolks
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 cups (packed) coarsely grated Gruyere cheese
- 2 tablespoons (packed) coarsely grated Gruyere cheese
- 1/4 cup finely grated Parmesan cheese
- 8 large egg whites
- Position rack in center of oven and preheat to 400 degrees F. Generously butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyere cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm souffle base to lighten. Fold in remaining whites. Transfer souffle mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyere cheese.
- Place souffle in oven; reduce heat to 375 degrees F. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffle (or 25 minutes for small souffles). Using oven mitts, transfer souffle to platter and serve immediately.