Cheese souffle for six to eight depending on ramekin size.
2 oz butter
1 1/2 oz plain flour
10 oz whole milk
1 1/2 tblsp white breadcrumbs
4 large free-range eggs
½ tsp mustard powder
3 1/2 oz gruyère, finely grated
2 oz parmesan, finely grated
1. Preheat oven to 400 degrees. Melt the butter in a pan, and stir in the flour about med low. Whisk for a few minutes, add milk while continuing to whisk. Blend smooth. Heat slowly and bring to a boil. Simmer for about 5 minutes, stirring as it thickens but still pourable. Pour into a large bowl and let cool.
2. Meanwhile, brush 6 ramekins with melted butter, sprinkle in breadcrumbs to coat. Turnover quickly to remove excess. Separate the eggs, removing yolks and put the whites in a large clean bowl. Boil a kettle or pot full of water. Fill an ovensafe pan that is large enough to set the ramekins in, with about an inch of boiling water and put it in the oven.
3. Get the bowl with milk and add the mustard powder, 3/4 of the gruyère and the parmesan into the sauce. Whisk until blended well and smooth. Slowly whisk in the egg yolks. Blend in the the rest of the cheese.
4. Whisk the egg whites in the other bowl with a pinch of salt until stiff, then stir a couple of spoonfuls into the mixture to loosen it. Very slowly and gently, fold in the remainder of the milk mixture with a spatula. Spoon the mixture into the ramekins, leaving about 3/8 of an inch empty at the top.
5. Put the ramekins in the pan of water in the oven and bake for about 12 minutes, until well risen and golden, then serve immediately.
Serve with some fruit slices or a salad.