Cheese Souffle

1. 1

   Position the oven racks so that the top rack is one level below the center of the oven.

2. 2

   Preheat the oven to convection bake at 375F.

3. 3

   Butter a 1 1/2-quart souffle dish and dust with Parmesan.

4. 4

   Melt the 3 tablespoons butter in a saucepan and whisk in the flour.

5. 5

   Blend in the milk, cayenne, mustard, and salt; cook, whisking until thickened.

6. 6

   Add the cheese and continue stirring until melted.

7. 7

   Remove from the heat and beat in the egg yolks.

8. 8

   Whip the egg whites until they hold short, distinct peaks.

9. 9

   Fold about half of the whites thoroughly into the sauce; gently fold in the remaining whites.

10. 10

    Pour the batter into the souffle dish and bake for 35 minutes, until puffed and golden.

11. 11

    In step 2, add 2 crushed garlic cloves to the butter; cook 2 to 3 minutes, until aromatic, and proceed with the directions above.

12. 12

    Add 1/2 cup prepared basil pesto and 2 tablespoons chopped fresh basil to the thickened sauce and use 1 cup freshly grated Parmesan in place of the Cheddar, Swiss, or Fontina.

13. 13

    Finish preparing the souffle and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.