Bonjour from a still sunny SW France,

The recipe that I am sharing with you is a recipe that I use regularly and they are delicious. The secret to this recipe is to have all the ingredients measured out and ready before you start making them.

I hope you enjoy it as much as we do.

Gruyère and Parmesan Cheese Soufflés
INGREDIENTS
Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites
METHOD
1. Position rack in center of oven and preheat to 400°F. 
2. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) 
3. Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. 
4. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. 
5. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. 
6. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmes...