Classic Cheese Souffle

• 1 cup (250 ml) milk
• 1 bay leaf
• 1/2 onion, studded with several cloves
• salt and black pepper
• 2 tbsp butter, plus extra for greasing
• 2 tbsp all-pU1pose flour
• 6 eggs, separated
• 2 tbsp Dijon mustard
• 3 cups (375 g) grated aged Cheddar cheese
• * 6-cup (l.4-liter) souffle dish

STEPS :

1. Pour the milk into a small saucepan, add the bay leaf and clove-studded onion half, and bring to a boil. Remove from the heat, cover, and leave. to steep 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 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 1/4 cup (30 g) ofthe Cheddar .
4. Whisk the egg whites until they form stiff but not dry peaks. Stir 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 350°F (IS0°C) oven for 30 minutes. Serve the souffle immediately.

CORN & CUMIN SOUFFLE

Substitute 2 cups (375 g) cooked fresh or frozen com kernels, coarsely pureed, for the Cheddar cheese and add 2 tsp cumin seeds.