How to make it

  • chop the parsley very finely
  • slice the scallions to about 1/16 to 1/8 thickness, green stem only
  • grate the pecorino romano to a fine consistency
  • separate 5 egg yolks from whites
  • reserve the yolks
  • beat the egg whites to a stiff peak
  • prepare a bechamel as follows
  • melt the butter over medium heat
  • pass the clove of garlic through a press or mince
  • add the garlic to the butter
  • let the butter brown
  • add the flour and remove from heat, working the mixture with a small whisk to form a roux
  • return to the heat and whisk in the milk and cream
  • warm the bechamil to where it is steaming but not bubbling
  • add the eggs, pecorino romano, scallions, and parsley while stirring
  • remove from the heat and gently fold in the egg whites until the bechamel mixture is mostly incorporated
  • butter 6 clay ramekins and dust with flour
  • spoon in the mixture to the ramekins, filling to within 1/4 of the top
  • place the ramekins in a water bath in a casserole or baking dish
  • place in a preheated 400F oven for 30-35 minutes, don't open the door
  • cooking time and not opening the door are critical to fully cook through the souffle and avoid falling; if you get worried about the browning, reduce the heat to 350 but keep them in there, not cooking the middle will result in a lumpy wet souffle and very likely cause it to fall

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