Bacon and Gruyère Soufflé

4 tablespoons unsalted butter, softened and divided ¼ cup grated Parmesan ¼ pound bacon, cut crosswise into 1⁄3-inch strips 3 tablespoons unbleached, all-purpose flour 1⁄8 teaspoon sea salt ¼ teaspoon freshly ground black pepper pinch ground nutmeg ¾ cup whole milk ¼ cup dry white wine 3 large egg yolks, lightly beaten 1 cup shredded Gruyère, plus 2 tablespoons for topping soufflé 5 large egg whites, room temperature ¼ teaspoon cream of tartar

Nutritional information per serving: Calories 252 (72% from fat) • carb. 4g • pro. 12g • fat 20g • sat. fat 10g • chol. 126mg • sod. 283mg • calc. 228mg • fiber 0g

Preheat oven to 400°F with the rack in the middle position. Generously butter a 2-quart (8-cup) soufflé dish with 1 tablespoon of the softened butter. Add Parmesan to evenly coat bottom and sides of dish. Wipe the rim of the dish with a clean towel to ensure that no butter or cheese is on it; reserve. In a medium skillet set over medium-high heat, sauté the bacon to desired doneness. Reserve. Melt the remaining butter in a medium saucepan set over medium-low heat. Stir in flour, pinch of salt, pepper and nutmeg over heat for about 3 to 4 minutes to cook off any raw flour taste. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on the speed 2; mix the butter/flour mixture directly in the pan while slowly adding the milk. Cook until thickened, about 4 minutes. Once all the milk is added, continue to cook and whisk until thickened, another 2 to 3 minutes. Whisk in the wine, gradually increasing speed to 4 until a smooth and homogenous consistency is achieved. Continue to whisk, cooking an additional 3 to 5 minutes. Remove saucepan from heat an allow to cool slightly. Put the yolks in a large mixing bowl. Slowly spoon a small amount of the milk mixture to the yolks while simultaneously mixing on speed 1. Continue mixing in the remaining mixture, 1⁄3 at a time until combined; stir in the cheese and reserved bacon; reserve. Put the egg whites in a large mixing bowl. Replace the beaters in the hand mixer with the chef’s whisk. Starting on speed 1, begin to whip them. After 1 to 2 minutes, once the whites begin to show some bubbles around the edges, gradually raise to speed 3, mixing for at least 30 seconds on each speed. Once the whites begin to foam, add the remaining salt and the cream of tartar. Gradually increase the speed to 7, not raising it too fast or the egg whites will get lumpy, until medium-stiff peaks are achieved. Using a large spatula, stir about ½ cup of the egg whites into the egg yolk/cheese mixture. Very carefully, fold in the remaining whites. Transfer mixer to the prepared soufflé dish. Gently smooth the top to ensure an even rise. Put the soufflé in the preheated oven. Once the oven door has closed, immediately turn the temperature down to 375°F. Bake until soufflé has risen 2 to 3 inches above the sides of the dish and the top is a nice dark golden color; this should take 30 to 35 minutes. Serve immediately.