Leek and Stilton Souffles

This is based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This is delish! If you can't find Stilton, any high quality bleu cheese can be substituted.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cup  packaged  breadcrumbs, approximately (50g)
• 60  g butter
• 1  medium leek, finely chopped
• 1⁄4 cup plain flour (35g)
• 1  cup milk (250ml)
• 1  teaspoon grainy mustard
• 150  g Stilton cheese, crumbled
• 4  eggs, separated

Directions

1. Preheat oven to 180°C (350°F).
2. Light grease 4 ovenproof soufflé bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
3. Heat butter in pan, and sauté leek until soft.
4. Stir in flour, cooking over low heat until bubbling.
5. Remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
6. Remove mixture from pan to a large bowl. Stir in mustard, cheese and egg yolks until well mixed.
7. In small bowl beat egg whites until soft peaks form. In two batches, gently fold egg whites into yolk mixture.
8. Spoon mixture into prepared bowls and place on baking sheet.
9. Bake 15 minutes or until lightly browned and well risen.