01 Nov 2008
2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (4.5 ounces) grated Gruyère cheese
Preheat oven to 400. Butter 6-cup (1 1/2-quart) soufflÃ© dish. Add Parmesan, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
Melt butter in saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes. Remove from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflÃ© base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflÃ© base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in GruyÃ¨re cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375. Bake until soufflÃ© is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).