Recipe from Ionut Blana, Brasted’s | www.brasteds.co.uk
Recipe published in Feast, Issue 45 – April 2020
50g of butter
50g of flour
4 egg whites
3 egg yolks
1 bay leaf
½ an onion
Pinch of nutmeg
50g of finely grated Parmesan
Heat oven to 180°C.
Place the milk, onion, nutmeg and bay leaves into a pan. Bring to the boil then set aside to infuse for 30 minutes.
Butter six ramekin dishes and dust with the Parmesan.
Melt the butter in a saucepan then stir in the flour and gently cook for 1 minute – keep stirring. Take it off the heat and gradually whisk in the milk until smooth. Discard the onion and bay leaf. Return to the hob and stir until the sauce boils and then thickens. Once off the heat, stir in the egg yolks and ¾ of the cheese and season. Scrape the mixture into a large mixing bowl.
Use another bowl to whisk the egg whites until stiff. Carefully fold the whites into the cheese mixture and fill the ramekins 2/3 full.
Transfer the ramekins to a roasting tin, and pour freshly boiled water around the outside, halfway up the ramekins. Bake for 15-20 minutes or until risen (just set and still a little wobbly), then leave to cool.
To serve, heat oven to 220°C, 200°C fan, gas mark 7. Loosen the soufflés around the edges, then turn out upside down into an individual ovenproof dish and bake for 10-12 minutes.
Serve while still hot.