Twice Baked Cheese Souffles

From Edinburgh New Town Cookery School classes

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Step 1

Preheat the oven to 160°C fan /180°C /gas mark 4.

Step 2

Heat the milk slowly with the onion and nutmeg in a saucepan. Remove from the heat and leave to infuse for 5 minutes, then strain.

Step 3

Melt the butter and use a little of it to brush in 6 dariole moulds. Sift the flour, mustard and cayenne into the remaining butter. Cook, stirring for 45 seconds. Gradually blend in the milk, off the heat, whisking until smooth.

Step 4

Return to the heat and stir until the sauce boils and thickens. Remove from the heat, add 3/4 of the cheese and the egg yolks and season to taste with salt and pepper. Transfer this mix into a large bowl.

Step 5

In another large bowl, whisk the egg whites until they form medium peaks (like a swan's neck) and mix a spoonful into the cheese mixture, to loosen. Gently fold in the remaining egg white. Spoon into the moulds until 3/4 full.

Step 6

Place them in a roasting tin and pour in enough hot water to come halfway up the dariole moulds. Bake in the oven for 15-20 minutes or until set. Remove and allow to sink and cool.

Step 7

Run a knife around the edges of the soufflés to loosen them and turn into a shallow ovenproof dish. Sprinkle the remaining cheese over the top of the soufflés. Season the cream and pour over the top to coat the soufflés completely.

Step 8

Twenty minutes before serving turn the oven to 200°C fan /220°C /gas mark 7. Put into the oven for 10 minutes or until the soufflés are puffed up and golden. Serve immediately.