Based on recipe from New Forest Marque recipe book – Well Seasoned supplied by Judy and Mike Smales from Lyburn Cheese
- 45g plain flour
- 45g butter + extra for greasing
- 300ml Milk
- 150g cheese – we love Lyburn Old Winchester, grated
- 1 tsp English Mustard, ready made is fine
- Salt, Pepper and freshly grated nutmeg
- 3 eggs*, separated
- 200ml double cream
Cooking Time: Approximately 20 minutes
- Melt the butter in a saucepan and stir in the flour. Let it cook for about 1 minute without browning.
- Gradually add the milk stirring all the time, until the sauce is very thick. At this stage draw the pan off the heat and stir in the egg yolks, one at a time and add most of the grated cheese, leaving a little to sprinkle over the top of the little soufflés when cooked for a second time. Stir in the mustard, salt, pepper and nutmeg.
- Grease 6 ramekins with butter really well**.
- Whisk the egg whites until stiff in a metal bowl*** and gently fold into the cheese sauce****
- Spoon the mixture into the prepared ramekins, and stand in a roasting tin****, then pour enough boiling water into the roasting tin to come halfway up the sides of the ramekin.
- Bake in a pre-heated oven (180C/350F/Gas Mark 4) for about 15-20 mins until risen, set and a light brown colour. Leave to cool.
- When cool, run a knife gently around each of the ramekins to loosen. Turn out and put onto a greased ovenproof shallow dish.
- The soufflés can now be left at this stage and finished off when ready to eat.
- To finish – set oven to 220C/425F/Gas Mark 7, season the cream with salt and pepper and spoon over the soufflés.
- Sprinkle the rest of the grated cheese and bake in the oven for 15 minutes, until the soufflés are nicely browned and the cream is bubbling.
Handy Tips for Stress Free Perfect Results.
** Placing a disc of bakewell paper in the bottom of the ramekins and grease again will reduce chance of your soufflés not turning out of the ramekins.
*** Make sure your eggs whites do not contain any egg yolk and that your bowl is spotlessly clean or they will not whisk successfully. Using a metal bowl will help increase volume.
**** Beat a little of the whisked egg white into the cheese sauce to slacken the mixture making it easier to gently fold in the rest of the mixture so as to avoid losing volume.
***** Using a roasting tin filled half full with water (or a bain marie) helps the soufflés to cook at an even temperature throughout.