CLASSIC CHEESE SOUFFLE

• servings: Serves 4

Ingredients

250 ml (8 fl oz) milk

1 bay leaf

1/ onion, studded with several cloves salt and black pepper

30 g (1 oz) butter, plus extra for greasing*

2 tosp plain flour

6 eggs, separated

2 tbsp Dijon mustard

375 g (12 oz) mature Cheddar cheese, grated

* 1.4 litre (214 pint) soufflé dish

Directions

1. Pour the milk into a smal saucepan, add the bay leaf and clove-studded onion half, and bring to a boil. Remove from the heat, cover, and leave to infuse for 20 minutes. Strain the milk, and season to taste.

2. Melt the butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove the pan from the heat, gradually blend in the infused milk, then bring to a boil, stirring until thickened. Simmer for 2-3 minutes. Leave to cool for 10 minutes.

3. Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in the mustard and all but 30 g (1 oz) of the Cheddar.

4. Whisk the egg whites until they form firm but not dry peaks. Fold 1-2 tbsp of the egg whites into the cheese mixture until evenly combined, then fold in the remaining egg whites.

5. Lightly butter the souffle dish and then pour in the egg and cheese mixture. Sprinkle with the remaining cheese and bake in the top half of a preheated oven at 180°C (350°F, Gas 4) for 30 minutes. Serve the soufflé at once.