Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Generously butter four 8-ounce ramekins and dust the insides with a little Parmesan cheese.

2. 2

   Melt the 3 tbsp butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux, stirring constantly without browning.

3. 3

   Gradually whisk in the milk until the mixture is smooth. Simmer for 2-3 minutes until thickened, then remove from heat.

4. 4

   Stir in the salt, pepper, nutmeg, thyme, chives, and all the grated cheeses until melted and combined. Let the mixture cool slightly.

5. 5

   Whisk the egg yolks into the cheese sauce one by one until fully incorporated.

6. 6

   In a clean, dry bowl, beat the egg whites with a mixer until stiff peaks form.

7. 7

   Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites without deflating them.

8. 8

   Divide the mixture evenly among the prepared ramekins, filling them almost to the top.

9. 9

   Bake for 20-25 minutes until the soufflés are puffed and golden brown. Serve immediately while hot.