Broccoli and Cheese Souffle

In pot of boiling salted water, cook broccoli for 2 minutes or until tender-crisp. Drain and chill under cold running water.

In saucepan, melt butter over medium heat; cook flour, thyme and pepper, stirring, for 1 minute. Gradually pour in milk; cook, stirring, for about 5 minutes or until smooth and very thick. Remove from heat; stir in cheese until almost melted.

Whisk 1/2 cup (125 mL) of the cheese mixture into egg yolks. Whisk back into saucepan. Fold in broccoli. Let cool completely. (Souffle be prepared to this point, covered and refrigerated for up to 12 hours. Cover and refrigerate egg whites; let come to room temperature.)

Beat egg whites until stiff peaks form; fold one-quarter of the whites into broccoli mixture; fold in remaining whites. Spoon into 6- x 3-inch or 7- x 3-inch (1 L or 1.5 L) souffle-ish. Bake in 350°F (180°C) oven for about 1 hour or until golden brown and tester inserted in centre comes out clean.