Cheese Souffle with Parmesan Crust
Ingredients
- ¾ ounces, weight Butter, Plus A Little Extra, Softened
- 1 ounces, weight Finely Grated Parmesan Cheese (I Used A Mixture Of Grated And Shaved)
- ⅝ ounces, weight All-Purpose Flour
- 8 tablespoons, 1 teaspoon, 5-⅞ pinches Milk
- 2-⅛ ounces, weight Coarsely Grated Cheddar
- 2 whole Eggs, Separated
- 1 pinch Sea Salt
- 1 pinch Cracked Black Pepper
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