Serves 8

Ingredients:

• 1 eight cup ring mould
• 2 cups milk
• 2/3 cup flour
• 4 tablespoons unsalted butter
• 8 egg yolks
• 1 cup freshly grated parmesan + 2 tablespoons to finish the top
• 8 egg whites
• Salt, pepper
• 1 cup heavy cream

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Directions:>>

Melt butter to brush inside the mold or two quart gratin dish.  Heat the milk to warm it.  Whisk the milk into the flour and whisk the mixture over medium-high heat until it thickens to very, very, thick.

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Off the heat, add the butter, 1 tablespoon at a time; then add 1 cup of the freshly grated parmesan cheese; followed by 8 egg yolks.

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Beat the egg whites until firm. Fold 1/3 of the egg whites into the soufflé base, then transfer the soufflé base into the remaining egg whites and fold gently, don't worry if the egg whites are not completely mixed.  Taste or seasoning.  Add salt and freshly ground pepper as needed.

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Fill the mold or gratin dish, sprinkle ½ the remaining cheese over it.  Place it in a water bath , the water coming to about ½ way up.  Bake in the middle shelf of a pre-heated oven at 350 degrees.  Bake for 20-30 minutes, or until the top of the soufflé is spongy.

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If in a gratin dish – eat right away and serve with heavy cream.

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If in a ring mould, unmould into a greased gratin dish large enough to allow it to keep its ring-shape.  Pour cream over the soufflé and sprinkle the remaining cheese on top.  Bake for another 15 minutes or so until the soufflé is puffy again and the top is golden brown.  Serve immediately.

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