Bacon-Parmesan Soufflés

Ingredients

• 0.5 cup butter divided melted
• 0.1 teaspoon mustard dry
• 4 large eggs separated
• 0.3 cup flour all-purpose
• 1 pinch ground nutmeg 
• 1 cup milk 
• 1 cup parmesan cheese divided grated
• 0.3 teaspoon pepper freshly ground
• 4 sheets phyllo pastry frozen thawed
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• roasting pan

Directions

1. Cut 32 (7-inch) squares from pastry sheets.
2. Brush phyllo squares with 1/4 cup butter, and arrange in 8 stacks, staggering corners; fit stacks into 6-ounce custard cups, allowing corners to overhang edges.
3. Whisk together remaining 1/4 cup butter, flour, mustard, and nutmeg in a saucepan until smooth; cook over low heat, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until thickened and bubbly.
4. Pour into a large bowl; gradually add 2/3 cup cheese.
5. Whisk in yolks, salt, and pepper; cool to lukewarm.
6. Beat egg whites until stiff peaks form; fold into cheese mixture in 2 batches. Spoon evenly into prepared custard cups, and place in a large roasting pan.
7. Add hot water to pan to a depth of 1 inch.
8. Bake at 350 for 20 minutes or until slightly firm to touch; cool souffls in water on a wire rack.
9. Lift souffls gently from cups, and place on a greased baking sheet.
10. Sprinkle evenly with remaining1/3 cup cheese. Chill souffls up to 4 hours, if desired.
11. Bake at 375 for 10 minutes or until thoroughly heated.
12. Serve immediately.