Instructions: Spray 1-quart souffle dish with cooking spray and coat with Parmesan cheese.

Attach an aluminum foil collar to dish, extending foil 3 inches above top of dish; spray inside of collar with cooking spray.

Mix milk and flour until smooth in small saucepan; mix in mustard, chives, marjoram, cayenne, and nutmeg. Heat to boiling, whisking constantly; boil until thickened, about 1 minute, whisking constantly.

Whisk about 1/2 cup milk mixture into egg yolks; whisk egg mixture into saucepan. Add cheese; whisk over low heat until melted. Season to taste with salt and white pepper.

Beat egg whites in medium bowl until foamy; add ream of tartar and beat to stiff, but not dry, peaks. Stir about 1/3 of egg whites into cheese mixture; fold cheese mixture into remaining whites. Spoon into prepared souffle dish.

Bake at 350 degrees until souffle is puffed, browned, and just set in the center, 35 to 40 minutes. Serve immediately.

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