Everyone should try this once.  It is the classic French dish and, surprise, surprise, you will discover it isn’t that bad to make – not everyday, but for a party. . . . 

Ingredients:

• 3 Tab finely grated Parmesan cheese
• 2 c whole milk
• 5 tab unsalted butter
• 6 Tab flour
• 1 tsp paprika
• 1 tsp salt
• pinch of ground nutmeg
• 10 large egg yolks
•  1 1/2 c coarsely grated Gruyère or sharp cheddar cheese
• 10 large egg whites

Directions:

1. Preheat oven to 400°.
2. Butter 10 individual ramekins.
3. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
4. Heat milk in heavy small saucepan over medium-low heat until simmering.
5. Melt butter in a large saucepan over medium heat.
6. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning).
7. Remove saucepan from heat for 1 minute.
8. Pour in warm milk, whisking until smooth.
9. Return to heat and cook, whisking constantly until thick (2 to 3 minutes).
10. Remove from heat, and whisk in paprika, salt, and nutmeg.
11. Add egg yolks 1 at a time, whisking to blend after each addition.
12. Sprinkle in cheese and whisk to incorporate.
13. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl.
14. Cool to lukewarm.
15. Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
16. Fold 1⁄3 of whites into the soufflé base to lighten.
17. Fold in remaining whites in 2 additions.
18. Transfer batter to prepared dishes, divided equally.
19. Set dishes onto the sheet pan.
20. Place in oven on the lowest rack level.
21. Immediately reduce oven temperature to 375°.
22. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
23. Serve immediately.

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015