Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
5
Low
Nutrition per serving
Calories258 kcal (13%)
Total Fat20.2 g (29%)
Carbs8.7 g (3%)
Sugars3 g (3%)
Protein9.8 g (20%)
Sodium306.7 mg (15%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
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.
