Cheese And Chive Souffles - cooking recipe

Ingredients

1 tbsp butter, melted, plus additional 4 tbsp (1/2 stick)
1 cup dried breadcrumbs
1/4 cup flour
1 1/4 cups milk
1 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
2 tsp Dijon mustard
1/4 tsp cayenne pepper
4 None eggs, separated
2 tbsp chopped chives

Preparation

Preheat the oven to 400\u00b0F. Place a baking pan in the oven to heat. Brush four 1 1/2-cup ramekins with the melted butter, then dust with breadcrumbs.
Melt the remaining 4 tbsp butter in a medium saucepan on medium heat. Add the flour and cook, stirring, for 1 min. Remove from heat. Gradually stir in the milk until smooth, then return to the heat. Cook, stirring, until the mixture boils and thickens. Simmer for 3 mins. Add the cheeses, mustard and cayenne, stirring well. Whisk in the egg yolks and chives and season to taste.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Lightly fold 1/3 of the egg whites into the cheese mixture, until just combined, then gently fold in the remaining egg whites.
Divide the mixture evenly among the ramekins, smoothing the tops with a knife. Run your finger around the inside edge to create an even, \"top hat\" rise. Place the ramekins on the baking pan.
Bake for 15-20 mins, until puffed and golden. Serve immediately.