Instructions: Preheat oven to 400 degrees; place baking sheet on bottom rack. Generously butter four 1 1/2 cup ramekins; place in freezer.

In small pan over medium heat, melt butter. When foam subsides, add flour and whisk to combine. Cook, whisking constantly, until mixture begins to darken.

Slowly add milk, whisking so lumps do not form, and simmer until mixture thickens. Remove from heat. Season generously with salt and pepper. Whisk in egg yolks. Set aside.

Place egg whites and large pinch of salt in bowl of mixer. Mix until egg whites form fairly stiff peaks. Using rubber spatula, add a third of egg whites to sauce and fold until combined. Add sauce to remaining egg whites and fold until well mixed. Crumble cheese in pieces the size of almonds over mixture.

Fold mixture once or twice to disperse cheese, but do not break it up. Remove ramekins from freezer. Spoon mixture into them, being careful not to smear sides and leaving 1/2 inch on top.

Place ramekins on baking sheet and bake 16 to 18 minutes, until souffle has risen and is still a little wobbly. Remove from oven and serve immediately.

Variations: Fold in 2 tablespoons roughly chopped tarragon when adding cheese.

Or replace milk with 1 cup creme fraiche and omit cheese.

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