Classic French Cheese Souffle

Gradually pour in 1.5 cups of warm whole milk while whisking continuously to prevent lumps from forming. Continue whisking until the mixture thickens into a smooth bechamel sauce, about 3-4 minutes. It should coat the back of a spoon and have the consistency of thick cream.

Remove the bechamel from heat and whisk in 1 cup of grated Gruyere cheese, 1/4 cup of grated Parmesan, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, a pinch of nutmeg, and a tiny pinch of cayenne pepper for subtle heat. Stir until the cheese melts completely.

Add 4 egg yolks one at a time to the warm cheese mixture, whisking well after each addition. The mixture will become rich, glossy, and thick. This is your souffle base. Transfer it to a large mixing bowl and let it cool slightly for 5 minutes.

In a separate, completely clean and dry metal or glass bowl, beat 5 egg whites with a pinch of cream of tartar using an electric mixer. Start on medium speed until foamy, then increase to high speed, beating until stiff, glossy peaks form that hold their shape when the beater is lifted.

Using a large rubber spatula, gently fold one-third of the beaten egg whites into the cheese base to lighten it. Use a cutting and folding motion, rotating the bowl as you work. This initial folding makes it easier to incorporate the remaining whites without deflating them.

Add the remaining egg whites to the lightened cheese mixture and fold very gently but thoroughly, using the same cutting and folding motion. Work quickly but carefully, ensuring no white streaks remain while maintaining as much air as possible in the mixture.

Pour the souffle mixture into the prepared dish, smoothing the top gently with a spatula. Run your thumb around the inside rim of the dish about 1/2 inch deep. This creates a 'top hat' effect, encouraging the souffle to rise evenly and dramatically in the center.

Place the souffle dish on a baking sheet and bake in the lower third of the oven for 30-35 minutes without opening the oven door. The souffle is done when it has risen 2-3 inches above the rim, is golden brown on top, and jiggles only slightly when gently shaken.

For a runnier center, remove the souffle at 30 minutes. For a firmer, fully set center, bake for the full 35 minutes or slightly longer. The souffle will continue cooking slightly from residual heat even after leaving the oven.

Serve the souffle immediately straight from the oven, as it will begin to deflate within 5-10 minutes of being removed from the heat. Present it dramatically at the table, then spoon portions into individual plates, ensuring each serving gets both the crispy top and creamy interior.