Twice-baked cheese souffles

1. Preheat the oven to 180°C. Grease 4 ramekins or tea cups with softened butter and lightly dust with our. Place in a roasting tray half-filled with water.
2. Place the milk, onion, nutmeg and bay leaves in a saucepan over a medium heat and bring to the boil. Remove from the heat and leave to infuse.
3. Melt the butter in a saucepan and stir in the our to form a smooth paste. Cook over a medium heat for 1 minute. Strain the milk mixture and slowly add to the our mixture. Allow the sauce to thicken between each addition.
4. Cook for 2 minutes, then remove from the heat and stir in the mustard, egg yolks and three-quarters of the cheese. Scrape into a clean bowl.
5. Whisk the egg whites until stiff peaks form, then fold into the cheese sauce in two batches.
6. Spoon the mixture into the prepared ramekins until two-thirds full, then bake for 15 minutes.
7. Allow to cool, then turn out onto a serving dish, sprinkle with the remaining cheese and pour over the cream. Bake until the cheese is melted and golden.

Cook’s note: Line the roasting tray with kitchen paper to prevent the ramekins from slipping.
 

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