Baked in the convection oven, this soufflé rises high and is almost noncollapsible. However, you’d still better have the table set and be ready to eat when the soufflé is done because it won’t stay puffed forever!
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is one level below the center of the oven. Preheat the oven to convection bake at 375°F. Butter a 1 1/2-quart soufflé dish and dust with Parmesan.
Step 2
Melt the 3 tablespoons butter in a saucepan and whisk in the flour. Blend in the milk, cayenne, mustard, and salt; cook, whisking until thickened. Add the cheese and continue stirring until melted. Remove from the heat and beat in the egg yolks.
Step 3
Whip the egg whites until they hold short, distinct peaks. Fold about half of the whites thoroughly into the sauce; gently fold in the remaining whites.
Step 4
Pour the batter into the soufflé dish and bake for 35 minutes, until puffed and golden.
Basil and Parmesan Soufflé
Step 5
In step 2, add 2 crushed garlic cloves to the butter; cook 2 to 3 minutes, until aromatic, and proceed with the directions above. 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. Finish preparing the soufflé and bake as directed.
