Twice
Baked Old Winchester Cheese Soufflés.
Serves 6.
Ingredients.
300ml or 10 fl oz milk.
45gm/1.5 oz
Lyburn butter.
45gm/1.5 oz Plain flour.
150gm/5 oz
Old Winchester Cheese, grated.
1 teaspoon English mustard, ready made is fine.
Salt ,
pepper, and freshly grated nutmeg.
3 eggs
separated.
200ml/7fl oz
double cream.
Set the oven
at 200'C/400'F
1.
Melt the butter in a saucepan and stir in the flour, let
it cook for about 1 minute without browning.
2.Gradually
add the milk stirring all the time, until the sauce is
very thick. At this stage draw the pan off the heat and
stir in most of the grated cheese, leaving a little to
sprinkle over the top of the little soufflés when cooked
for a second time, stir in the mustard and seasonings
plus the nutmeg and beat in.
3.
Grease 6 ramekins with butter really well. Whisk the egg
whites until stiff and gently fold into the cheese sauce.
4. Fill the
ramekins with the mixture and stand in a roasting tin,
then pour enough boiling water into the roasting tin to
come half way up the sides of the ramekin.
5. Bake in the pre heated oven for about 15-20 minutes,
until the mixture has set and lightly browned, then leave
to cool.
6.When cool run a knife around each of the ramekin to
loosen the little soufflés. Then turn out and put into a
greased ovenproof shallow dish.
7.The dish can now be left at this stage and finished off
when ready to eat, but put a cover over the soufflés so
they don't dry out.
8.To finish set the oven to 220'C/425'F, season the cream
with plenty of salt and pepper and spoon the cream over
the soufflés.
9.Sprinkle, with the rest of the grated cheese, and bake
in the oven for 15 minutes, until the soufflés are
nicely browned and the cream is bubbling.
Finally,
serve immediately, either as a first course, as one is
big enough, or as a light lunch with green salad and
crusty bread.
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