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Preheat your oven to 400 degrees. Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. . In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly. Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once. Beat vigorously with a whip until blended. Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg. Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick. Remove the sauce from the heat. If you haven't done so already, immediately start to separate 5 eggs. Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time. Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point. Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff. Stir a big spoonful of the beaten whites into the sauce. Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese. Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step! Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife. Sprinkle the reserved tablespoon of Swiss cheese on top. Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!). In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned. Bake 4-5 more minutes to firm it up, then serve at once. A well baked souffle will stay puffed for about 5 minutes in the tur
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Classic straight-walled dish for dramatic soufflé rise
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Classic ramekins — soufflé, crème brûlée, individual gratins
Record your recipes and experiments — organized cooking journal