Cheddar Souffle

5 tablespoons butter, plus 2 teaspoons 1/2 cup finely grated Parmesan cheese 3/4 cup rice flour2 cups whole milk1 1/2 cups shredded cheddar cheese6 egg yolks2 teaspoons fresh thyme2 teaspoons salt2 pinches nutmeg4 egg whitesHeat oven to 375 degrees.Use 2 teaspoons butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.In a small saucepan over a medium heat, melt the remaining 5 tablespoons butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.Add the milk and whisk until thick and incorporated, about 5 minutes. Add the cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25-30 minutes, or until golden brown.Serves six.Chef instructor Dina Altieri, New England Culinary Institute, Montpelier, Vt.