Bacon and Gruyère Soufflé

Preheat oven to 375°F (190°C). Butter a 1 1/2-quart soufflé dish and dust with flour, tapping out excess.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, forming a roux.

Gradually whisk in 1 cup of whole milk until smooth and thickened, about 2-3 minutes. Remove from heat.

Whisk in 4 large egg yolks one at a time until fully incorporated. Stir in 1/2 cup of grated Gruyère cheese, 1/4 cup of crumbled cooked bacon, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of freshly grated nutmeg. Set aside.

In a large, clean bowl, beat 5 large egg whites with 1/4 teaspoon of cream of tartar until stiff peaks form.

Gently fold 1/3 of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

Pour the soufflé mixture into the prepared dish. Run your thumb around the rim of the dish to create a "collar" for even rising.

Bake for 25-30 minutes, or until puffed, golden brown, and set. Serve immediately.