- 80g butter, coarsely chopped
- 80g plain flour
- 380ml warm milk
- 140g finely grated Gruyere
- 4 eggs, separated
- 500ml (2 cups) pouring cream
- Preheat oven to 180C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 minutes).
- Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 minutes)
- Add 80g Gruyere, stir to combine, remove from heat and stand to cool slightly (2-3 minutes)
- Stir in egg yolks until smooth and combined, season to taste
- Whisk egg whites and a pinch of salt until firm peaks form, then fold one-third of egg white into cheese mixture. Fold cheese mixture through remaining egg white and divide among 6 buttered and floured 200ml metal dariole moulds, smoothing the tops.
- Place moulds in a roasting pan, pour in enough boiling water to come halfway up the sides, then bake until souffles are puffed and golden (25-30 minutes). Cool in moulds for 10 minutes, then run a small knife around the sides of the moulds and turn out on to a tray lined with baking paper. Cover and refrigerate until required. Souffles will keep refrigerated for 2 days.
- Transfer souffles to individual heatproof bowls, pour over cream, scatter with remaining Gruyere and bake until risen and golden (20-15 minutes). Serve immediately.
Note – This recipe is based on Stephanie Alexander’s recipe in The Cook’s Companion.