Heat the oven to 350 F.

Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set aside in the refrigerator.

Place the sour cream in a large mixing bowl. Sift the flour into sour cream, then whisk until well-combined.

Add the egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.

In a clean, large bowl (copper is ideal), vigorously whisk the egg whites until stiff peaks form. Gently fold egg whites into the sour cream mixture. Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

Makes 4 servings.

PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS

For the chocolate ganache:

For the souffle molds:

For the creme patissiere:

For the meringue:

To prepare the ganache, in a heavy-bottomed saucepan over medium heat, bring the cream to a boil.

Place the chocolate in a medium bowl. Pour the cream over the chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide the chocolate into 6 portions, placing each portion on a plate or small baking sheet, and returning to the freezer.

To prepare the molds, butter six 1-cup aluminum dariole molds (small cups, similar to ramekins). Dust the molds with grated chocolate. Refrigerate until ready to use.

To prepare creme patissiere, in a medium saucepan combine the milk, vanilla bean and seeds and bring to a boil over medium heat. Remove the vanilla bean and discard. Whisk in pistachio paste and set aside.

In a large bowl, whisk together the sugar, egg yolks, flour and cornstarch. Whisking constantly, slowly add 1/4 of the milk mixture. Slowly whisk the egg mixture into the remaining milk mixture in the saucepan.

Place the saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup of the creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve the remaining creme patissiere for another use.

Heat the oven to 350.

To prepare the meringue, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Continue beating while slowly adding the sugar. Beat until shiny stiff peaks form.

Fold 1/4 of the meringue into the 1/4 cup of creme patissiere. Continue folding in meringue in 3 batches. Spoon the mixture into prepared molds, filling about 3/4 full.

Place 1 cube of frozen ganache in the center of each cup and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.

Using an immersion blender, froth the creme anglaise (recipe follows). Divide the creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.

Makes 6 servings.

CREME ANGLAISE

Prepare an ice-water bath (large bowl of cold water with ice).

In a medium heavy-bottomed saucepan, combine the milk, vanilla seeds and cream. Bring to a boil over medium-high heat.

Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until pale and thickened. Remove the milk mixture from heat and slowly add it to the yolk mixture, whisking constantly.

When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.

Strain the mixture through a fine sieve into a medium bowl set in the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.

Makes 4 cups; 6 servings.