Preheat oven to 400°F. Move rack to the lowest third of the oven. Butter 2 (6- or 8-ounce) soufflé dishes. Dust each dish with 1 tablespoon Parmesan, making sure that the sides and bottom are well coated. Set aside.

Microwave milk for 30 seconds.

In a medium saucepan over medium-low heat, melt butter. Whisk in flour, whisking continually for 2 minutes, being careful not to let the mixture burn.

Add warm milk in a steady stream and whisk continually for about 3 minutes until thickened. Mixture should coat the back of a wooden spoon when thick. Whisk in the salt, mustard, and nutmeg. Remove from heat.

In a small bowl, beat egg yolk. Temper yolk by whisking in a little butter sauce. Slowly whisk tempered egg yolk into the rest of the sauce. Set aside.

In a large bowl, with an electric mixer, beat egg whites until stiff, about 5 minutes. Fold about half of  beaten egg whites into sauce. Sprinkle half of cheese into sauce. Fold in remaining egg whites and then remaining cheese.

Divide batter equally between the prepared dishes. Place them on a baking pan large enough to hold both dishes. Bake for about 16 minutes. Do not open the oven door during baking; opening the door can cause the soufflé to fall. Use the oven light to check on the soufflé; when the soufflé has puffed, it is done.

Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.