|Grated parmesan cheese||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Dijon mustard||2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Camembert cheese||4 Ounce, rind removed, ripe|
|Shredded gruyere cheese/Samsoe / swiss cheese||5 Ounce (1 1/4 Cups)|
|Eggs||5 , separated|
|Cream of tartar||1⁄4 Teaspoon|
Preheat oven to 375°.
Generously butter a 2-quart souffle dish or casserole.
Sprinkle with Parmesan cheese, turning dish to coat bottom and sides; set aside.
Melt the 4 tablespoons butter in a 3-quart pan over medium heat.
Add nutmeg and red pepper.
Blend in flour and cook, stirring, until bubbly.
Gradually pour in milk and continue cooking and stirring until sauce boils and thickens.
Add mustard, sherry, Camembert cheese, and Gruyere cheese; stir just until cheeses are melted.
In a small bowl, beat egg yolks.
Gradually stir 1/4 cup of the cheese sauce into egg yolks, then stir mixture back into cheese sauce.
Return to heat and cook, stirring, for 1 minute.
In a large bowl, combine egg whites, cream of tartar, and salt.
Beat until short, moist peaks form.
Fold 1/4 cup of the beaten whites into cheese sauce.
Slowly fold sauce into remaining whites.
Pour into prepared souffle dish.
Bake in the preheated 375° oven for 35 to 40 minutes or until top is browned and center feels firm when lightly touched.