1 PM (Pillar) What's Cookin' with The Chamber? - A Fish Called Avalon

 4 oz clarified unsalted butter

4 oz all purpose flour

4 eggs, separated

10 oz whole milk (heated)

4 sheets phyllo dough

4 oz diced brie cheese

Pinch of salt and cayenne pepper

Tools

4 individual buttered soufflé cups or ramekins

Baking tray for easy handling

Preparation

1. Cut the phyllo dough into 5x5? squares and set aside. 
2. Butter the inside of each souffle cup or ramekin.
3.  In a small saucepan, combine 1-1/2 oz of clarified butter and all purpose flour and mix very well over medium heat for about three minutes until the mixture is hot to the touch.
4.  Slowly add 1/2 cup of hot milk, and mix constantly with a wooden spoon until it is very smooth
5.  Add the diced brie and mix vigorously.
6.  Add 4 egg yolks and mix vigorously
7.  Place the mixture in a mixing bowl, and wait until it is cool.
8.  Whip the egg whites in a separate bowl until creamy and stiff
9.  With a plastic spatula mix the egg whites and the soufflé mixtures by folding gently.
10.  Arrange 5 phyllo dough squares over each soufflé cup.
11.  Use a small cup or a bottle of water to push the phyllo dough until it reaches the bottom of the soufflé cup.
12.  Place the mixture inside each soufflé cup
13.  Place the cups on a baking tray and bake for 15 minutes at 325 degrees.