Steps: |
| -Preheat oven to 375 degrees. |
| -Soften (don't melt) the butter for the souffle dish. Use one 8-inch dish or two 4-inch dishes. |
| -Thinly coat all sides of the souffle dish with butter. Add the bread crumbs and turn the dish so the crumbs will stick to all sides. (Learn How) |
| -Turn the dish over and tap out the excess crumbs. Place the dishes in the refrigerator so the crumbs will set. |
| -Meanwhile, in a small saucepan, melt the 3 tablespoons of butter over medium-low heat. (Learn How) |
| -While it is melting, mix the flour, nutmeg, chile flake, salt and pepper together. |
| -When the butter has melted, slowly whisk in the flour mixture. Keep whisking to cook the flour taste out (about 3 minutes). |
| -Slowly whisk in the hot milk. Bring to a boil while constantly whisking. It will become thick and smooth. Cook for 2 more minutes. |
| -Turn the heat off and let it cool for a minute. |
| -Temper in the egg yolks. Add one yolk at a time while whisking constantly. The eggs need to warm up gradually. |
| -Once all of the yolks are incorporated, whisk in the cheese. Place this base into a large mixing bowl. |
| -Separately, beat the egg whites with the cream of tartar until stiff peaks form. |
| -Fold 1/4 of the egg whites into the cheese base, gently mixing. Then gently fold in the chives and remaining whites (do not overmix). |
| -Empty the souffle mix into your dishes. |
| -Even off the top of the souffle with a spatula. Take your thumb and first finger and wipe around the rim of the dish. |
| -This will keep the sides from sticking to the dish. |
| -Set the souffle in the very middle of the oven. |
| -Bake at 375 degrees for 35 minutes. Do not open the oven door or remove it sooner because it will fall. (Learn How) |
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