Ingredients:
300 ml milk
1/2 small onions, studded with
1 cloves
1 bay leaves
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 sprigs, to garnish
Directions:
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.
Servings: 6
Time preparation: 35 min.
Time total: 70 min.