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Easy Cheesy Pan Souffle'

Ingredients :
4	tbl	butter
3	tbl	flour
1	cup	milk
1/4	tsp	salt
1/8	tsp	ground nutmeg
		Dash cayenne
3	x	egg yolks
3/4	cup	Gruyere cheese -- shredded
1/4	cup	Parmesan cheese -- grated
4	x	egg whites

How to cook :

Preheat oven to 400 degrees F.
In a heavy medium saucepan, melt 3 tablespoons butter over medium heat.
Add the flour and cook, stirring, 1 to 2 minutes without allowing the mixture to brown.
Gradually whisk in the milk and bring to a boil, whisking until smooth and thickened, about 1 minute.
Mix in the salt, nutmeg, and cayenne.
Remove from heat. One at a time, beat in the egg yolks, whisking until completely blended.
Add the Gruyere and Parmesan cheese to the hot sauce, stirring until melted and smooth.
In a clean bowl, beat the egg whites until stiff but not dry.
Dollop a big spoonful of the egg whites onto the warm cheese base.
Stir to mix in and lighten the base.
Gently fold in the rest of the beaten egg whites, being careful not to deflate the mixture.
If in doubt, under blend rather than over mix.
If your nonstick frying pan does not have a metal handle, wrap the handle in several thicknesses of aluminum foil, shiny side out.
Melt the remaining butter in the pan over medium heat, swirling to coat the bottom and sides.
Scrape the souffle into the pan and cover tightly with a lid.
Cook for 2 minutes. Reduce the heat to medium low and cook 5 minutes longer without peeking.
After the full seven minutes, check the souffle.
It should be risen and firm around the sides but still soft in the center.
Transfer the pan to the preheated oven.
Bake for 5 to 7 minutes, or until the souffle is puffed and just set.
Serve at once. Either serve from the pan, cutting the souffle into wedges and presenting them browned side up, or invert onto a large round platter.
Yield: 4 servings.
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