40gm butter+more for greasing
40gm flour
225ml milk
1/2 tspn Dijon mustard
Pinch cayenne
50 gm grated parmesan+ 25 gm more
50 gm grated tasty cheddar (or any other cheese)
2 large eggs
Pinch salt
1/3 cup cream
Preheat oven to fan forced 200°C 50% steam
Grease 4 1/2- 3/4 cup ramekins with butter
Melt butter in saucepan and add flour, cooking slightly as it thickens .
Add milk and whisk until smooth and thick. Remove from heat.
Add mustard, cayenne and 50gm each parmesan and cheddar.
Separate eggs and add yolks one at a time to cheese sauce mixture beating between.
In another bowl beat egg whites and salt to stiff peaks
Mix a small amount of the egg whites into the cheese mixture to loosen and then carefully fold in the rest of the eggs
Spoon mixture into ramekins
Bake for 12 minutes.
Souflee will rise but will fall again even removed from oven.
Run a knife around the inside edge of each ramekin and then carefully remove placing on plate. Cover with plastic wrap and refrigerate up to 48 hours.
When ready to serve, remove from oven . Place on oven proof plate.
Preheat oven to 200°C 65% humidity.
Heat cream and remaining parmesan
Spoon over cream onto each souflee
Bake for 10 minutes or until golden brown spots occur.
