Ingredients

Cooking Method

Preheat oven to 350 degrees.

Prepare the ramekins by rubbing the insides all over with butter.

Divide the Parmigiano among the ramekins, holding them sideways and spinning them around to get the cheese to adhere to the sides.  This gives the soufflé something to cling to.

In a medium saucepan over low heat, melt the butter.

1. When it is completely melted and the foam subsides, add the flour as you whisk constantly to form a smooth béchamel sauce.

2. Cook for about two minutes, whisking constantly, to remove the raw flour taste.

3. Slowly add the milk as you continue to whisk until incorporated and slightly thickened. Remove the saucepan from the heat.

Whisk a small dollop of the hot butter-flour mixture into the egg yolks so they don’t cook when you add them to the saucepan.

1. Now add the tempered yolks to your saucepan, whisking to incorporate.

2. Add the salt, pepper and dry mustard. Whisk in the blue cheese.

In a large bowl, beat the egg whites with an electric mixer until they hold soft peaks.

1. Add 1/3 of the egg whites to the saucepan and gently fold them into the cheesy mixture with a spatula.

2. Add the remaining whites in two more additions, folding them in gently.  It is not necessary to fully incorporate the egg whites.  Since the goal of folding is to preserve as much of their volume as possible, it is okay to see small bits of whites in the mixture.

3. Divide the soufflé mixture evenly among the prepared ramekins.

Bake, directly on your oven rack, for 25 minutes.  The tops should form golden brown, jagged plateaus and the centers should jiggle ever so slightly.

For the most beautiful presentation, serve immediately.