Baked cheese soufflés

1. 1

   To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½.

2. 2

   Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs.

3. 3

   Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes.

4. 4

   Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks.

5. 5

   Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture.

6. 6

   Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen.

7. 7

   Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm.

8. 8

   To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.