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!

　　

Ingredients

makes 4 servings

　　3 tablespoons butter, plus more for the dish

　　Freshly grated Parmesan

　　3 tablespoons all-purpose flour

　　1 cup milk

　　Dash cayenne pepper

　　1/4 teaspoon dry mustard

　　1/2 teaspoon salt

　　1 cup shredded Cheddar, Swiss, or Fontina

　　4 eggs, separated

　　

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.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.