Instructions: Preheat the oven to 400 degrees. Spritz an oval au gratin or oval saute pan with nonstick cooking spray. The pan size should be approximately 12 by 8 inches. Separate eggs, placing the yolks in a small dish and the whites in a large, clean mixing bowl. Set aside. Melt butter in a large heavy saucepan or top of double-boiler set over boiling water. Blend the flour, salt, mustard and cayenne pepper in a small dish, then stir into the melted butter. Cook and stir for two minutes. Add milk slowly, whisking constantly, to make a smooth and thick white sauce. Cook for two minutes, stirring constantly. Remove from heat. Add grated cheese and stir until cheese is melted. Whisk egg yolks to break them up. Then add a few tablespoons of the cheese sauce to them to warm them. Now add the warmed egg yolks back into the cheese sauce and whisk to combine. The sauce may be completed to this point in advance and left at room temperature for an hour.

Beat egg whites with a portable electric mixer until shiny and floppy peaks are formed when beater is withdrawn. Whisk 1/3 of the whites into the cheese sauce. When well-mixed, fold the remaining 2/3 of the whites into the sauce. Pour mixture into the baking dish. Bake about 15 minutes until the surface of the souffle is puffy and brown, but the middle jiggles when the pan is gently shaken. Bring to the table for serving immediately. To serve, cut portions from the side so that each serving has some firm souffle and some of the saucy part.

Yield: 6 servings

"The components of a souffle may be prepared in advance for easy last-minute assembly. Butter and sugar the souffle dish; set aside the unbeaten egg whites in a covered container. Prepare and cover the base mixture. You can then refrigerate these. Allow both egg whites and base mixture to stand at room temperature at least 30 minutes before using. Be sure to preheat your oven. At the last minute, simply beat the egg whites, fold them into the base mixture and bake the souffle."

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