(Adapated from Mark Bittman’s “How to Cook Everything”)
4 tablespoon butter
1/4 cup Spelt Flour (or White Flour if that’s what you have).
1/2 tsp. Salt (Ideally Celtic or Real Salt brands)
Pepper to Taste
1 1/2 cups milk (Warm to the touch)
6 Eggs Divided (Fresh eggs or Omega 3 Eggs taste great)
1/2 tsp Mustard Powder, and/or a pinch of Cayenne
1/2 cup Cheese (Parmesan, Cheddar, Havarti, but choose good cheese)
Pinch of Cream of Tartar
Preheat oven to 375 degrees F.
Use 1 tsp. butter to grease an eight-inch soufflé dish (like Corningware).
In a small saucepan, heat remaining butter over medium heat until it foams. Whisk in flour, cook for a few minutes until the color darkens just a bit. Add warm milk, whisking to avoid lumps. Cook a few minutes longer until the mixture is thick. Remove from heat. Add egg yolks, mustard and/or cayenne, salt, pepper and cheese.
In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Fold egg whites gently into the cheese/egg mixture, then pour into the soufflé dish.
Bake in the oven for 35-40 minutes.