Recipe by MarieRynr
These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.
Top Review by Stinkerbell
These are excellent! I made them using sharp cheddar and creole mustard. What a wonderful flavour, and so easy. Excellent instructions and the flavour was out of this world. Thanks so much for a great recipe! I must add that I cut the recipe in half with no problem, the souffle's rose perfectly, both times!
- 300 ml milk
- 1⁄2 small onion, studded with
- 1 clove
- 1 bay leaf
- 40 g butter, plus
- extra butter, for greasing
- 40 g flour
- 150 g good cheddar cheese
- 1 tablespoon coarse grain mustard
- 1⁄8 teaspoon freshly grated nutmeg, to taste
- 3 medium eggs, separated
- 200 ml double cream
- parsley sprig, to garnish
Directions See How It's Made
- Put the milk in a small pan with the onion and bay leaf.
- Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
- Remove the onion and the bayleaf.
- Prehat oven to 200*C (400*F).
- In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
- Remove from the heat, then gradually stir in the infused milk.
- Return to the heat and stir constantly until thickened and just beginning to boil.
- Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
- Season well and add a good pinch of nutmeg, then beat in the egg yolks.
- Butter six 150ml (1/4 pint) ramekins.
- Put the kettle on to boil.
- Whisk the egg whites until stiff, then fold into the cheese sauce.
- Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
- Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
- Bake for 15 to 20 minutes until set and golden.
- Leave to cool.
- Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
- To serve turn the oven to 220*C (425*F).
- Season the cream with salt and pepper to taste.
- Pour it over the souffles.
- Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
- Remove with a palate knife and serve immediately, garnished with parsley.
- NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.