How To: Make individual cheese souffles

Maria makes "easy and elegant Cheese Souffles" that are perfect for an appetizer. a main course, or a light main course. The recipe can be made in advance and kept in a refrigerator right up until cooking; and, takes very little time to prepare.

Preparation:
1. Preheat oven to 400F
2. Preheat a pan in the oven
3. Melt some butter to coat the sides of the ramekins
4. Lightly dust the ramekins with finely grated parmesan cheese
5. Grate ¼ cup of Colby cheese (or cheddar)
6. Separate 2 eggs

Directions
1. Melt 1 ½ tbs butter in sauce pan on low heat
2. Add about 1 ½ tbs flour
3. Stir continuously for 1-2 minutes over medium heat
4. Take off heat
5. Add 5/8 cup of milk, continuously stirring
6. Return to heat and bring to a boil
7. Let simmer for 3-4 minutes stirring occasionally until nice and thick
8. Remove from heat
9. Add ¼ cup of Colby cheese and stir until melted
10. Add ½ cup of fine grated parmesan and stir in
11. Add yolks to the mixture one at a time, and stir until mixed
12. Season sauce heavily with a little bit of cayenne pepper, paprika, a pinch of salt and some freshly ground black pepper
13. In a separate bowl, beat egg whites on a low speed to get stiff peaks
14. Stir in a few teaspoons of whipped egg whites
15. Fold the remaining egg whites into the batter
16. Divide the batter equally into the 4 ramekins
17. Place on preheated pan and bake 9 minutes
18. Serve immediately with a small side salad