1 1/2 cups of cream
3 tablespoon flour
2 cups grated Parmesan
Although this recipe is called fondue, it is really a souffle.
Stir 1 1/2 cups of cream into 3 tablespoons flour and cook the mixture over low heat, stirring, until it thickens. Add 2 cups freshly grated Parmesan, stir well and take the pan from the heat. Cool the mixture and add 6 egg yolks and salt and pepper to taste. Fold in 6 stiffly beaten egg whites and pour the mixture into a buttered baking dish. Bake it in a hot oven (400 F.) for 35 minutes, or until it is puffed and golden. Serve at once.
Source for this recipe : Gourmets Old Vienna Cookbook by Lillian Langseth-Christensen