Cheese Soufflé

Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8in soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.

Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth.

Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.

Whisk in the egg yolks and parsley.

Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).

Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.