Sasha's Kitchen: Twice Baked Cheese Souffle

I love a good souffle, whether its a savory one or a sweet dessert souffle.  I've made a cheese souffle in the past, and was eager to try this recipe for a twice-baked cheese souffle from acclaimed chef Alain Ducasse.  The end result was a delicious cheese souffle dish that made for an excellent main course.  This brings back a little taste of Paris for me.

Twice-Baked Cheese Souffle with Parmesan Cream (adapted from this recipe)
souffle
6 T unsalted butter
1/2 cup grated parmesan cheese
1 clove garlic
1 cup milk
1/2 cup comte cheese, grated (similar to Gruyere)
salt and pepper
four large eggs, separated

parmesan cream
1/2 cup heavy cream
1/3 cup grated parmesan cheese
1/3 cup grated comte cheese
1/4 cup milk
salt and pepper

Preheat the oven to 375 before you start.  It needs to be hot and ready when the souffle first goes in.  Butter an eight inch rectangular baking pan and dust with parmesan.  In a saucepan, melt the six tablespoons of butter and add the flour and garlic and cook for about two minutes to make a roux.  Addd the milk and whisk until thickened, about two minutes.  Discard the garlic clove.  Add the comte cheese and half a cup of parmesan and season with the salt and pepper.  Whisk or puree until smooth.  I didn't have a need to puree it at all.  Add the yolks and combine until smooth.

Place the whites in a stand mixer with a whisk attachments.  Beat at high speed until soft peaks form.  Thoroughly fold in the egg whites into the cheese mixture. Bake for thirty minutes until risen and golden.    Let souffle cool for ten minutes and then invert on baking sheet and broil for about thirty seconds to a minute until golden.

While the souffle is first cooking, prepare the parmesan cream.  Bring the cream and milk to a boil in a saucepan.  Add the cheeses and let stand for five minutes, then process until smooth.  Season with salt and pepper and put on top of the souffle.