Goat Cheese Soufflé with Thyme

butter, plus 2 T. freshly grated Parmesan for the dish
1 1/4 C. milk or cream
aromatics: 1 bay leaf, several thyme sprigs,
2 thin onion slices
3 T butter
3 T flour
salt and freshly milled pepper
pinch cayenne
4 egg yolks
1 C crumbled goat cheese
6 egg whites
several plump thyme sprigs, leaves only

Preheat oven to 400 degrees F. Butter a 6-cup soufflé dish or an
8-cup gratin dish and coat it with the Parmesan. Heat the milk with
the aromatics until it boils. Set it aside to steep for 15 minutes,
then strain. Melt the butter in a saucepan. When foamy, stir in the
flour and cook over low heat for several minutes. Whisk in the milk
all at once and stir vigorously for a minute or so as it thickens,
then add 3/4 t. salt, a few twists of pepper, and the cayenne.
Remove from heat. Beat in the egg yolks one at a time until well
blended, then stir in the cheese. Don't worry about getting it
smooth.

Beat the egg whites with a pinch of salt until they form firm peaks,
then stir a quarter of them into the base to lighten the mixture.
Fold in the rest, transfer to the prepared dish, then put in the
center of the oven and lower the heat to 375 degrees F. Bake for 30
minutes or until golden and just a bit wobbly in the center. Remove,
scatter the thyme over the top and serve immediately.

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