Butter a soufflé dish or dishes, and dust with a little grated Parmesan. Put three-quarters of the milk in a saucepan with the seasoning and butter. Bring to the boil. Beat the two whole eggs with the six egg yolks, the flour and the remaining milk, and stir slowly into the boiling milk over a low heat. Stir continuously until the mixture thickens but does not curdle. Remove from the heat. Whisk the egg whites until stiff. Stir the cheese into the sauce, and then fold in the egg white.
Pour into the prepared dish or dishes, and bake in a preheated oven at 200°C / 400°F / Mark 6 for 12–22 minutes, depending on the size of the dish(es).
© 1995 Frances Bissell. All rights reserved.