Molly Wizenberg's Classic Cheese Soufflé based on a version from The Way to Cook by Julia Child. Not nearly as daunting as one would think. Basically, nothing more that a flashy omelet.
Finely grated Parmesan cheese
1 cup whole milk
3 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
Pinch of cayenne
Bay leaf (remove just after milk has heated through)
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
6 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
Visit Epicurious for method.
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