Cheese Souffle

Directions

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.