Corn soufflé

Ingredients:

• 2 tablespoons unsalted butter + 2 tablespoons melted butter
• 1/4 cup + 1 tbsp grated Parmesan
• 1.5 cups whole milk
• 1 cup corn flour
• 4 large egg yolks + 5 whites
• 1 teaspoon coarse salt
• A pinch of cayenne pepper
• Special equipment: 6 soufflé ramekins, 120 ml each.

Preparation:

1. Preheat oven to 190°C.
2. Brush six 120ml (4 fl oz) soufflé ramekins with melted butter, using a pastry brush to brush upward. Sprinkle the ramekins with 1 tablespoon of Parmesan cheese. Run your finger around the inside rim of the ramekins to remove any excess cheese and butter, allowing the soufflé to rise more evenly.
3. In a small bowl, combine 1/2 cup milk with the cornmeal. In a small saucepan, combine the remaining 1 cup milk and the remaining 2 tablespoons butter and bring to a boil over medium heat. Then add the flour mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then add the egg yolks, salt, cayenne pepper, and the remaining 1/4 cup Parmesan. In a large bowl, beat the egg whites with a mixer on medium-high speed until soft peaks form.
4. Gently fold the beaten egg whites into the cornmeal mixture and distribute evenly among the prepared molds. Place them on a baking sheet and bake until the soufflé has risen and the tops are golden brown and firm, about 25 minutes. Serve the soufflé hot for 5-10 minutes (the soufflé may collapse slightly).