Blue Cheese Souffle

Directions

1. 1

   Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside.
2. 2

   In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir until thickened, about 1 minute longer. Reduce heat. Stir in blue cheese and remaining 4 tablespoons Parmesan cheese. Remove from the heat; transfer to a large bowl.
3. 3

   Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
4. 4

   In another large bowl, with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined.
5. 5

   Transfer to prepared dish. Bake at 350° until the top is puffed and center appears set, 25-30 minutes. Serve immediately.