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1
Put the milk in a small pan with the onion and bay leaf.
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2
Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
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3
Remove the onion and the bayleaf.
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4
Prehat oven to 200*C (400*F).
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5
In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
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6
Remove from the heat, then gradually stir in the infused milk.
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7
Return to the heat and stir constantly until thickened and just beginning to boil.
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8
Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
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9
Season well and add a good pinch of nutmeg, then beat in the egg yolks.
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10
Butter six 150ml (1/4 pint) ramekins.
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11
Put the kettle on to boil.
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12
Whisk the egg whites until stiff, then fold into the cheese sauce.
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13
Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
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14
Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
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15
Bake for 15 to 20 minutes until set and golden.
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16
Leave to cool.
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17
Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
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18
To serve turn the oven to 220*C (425*F).
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19
Season the cream with salt and pepper to taste.
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20
Pour it over the souffles.
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21
Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
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22
Remove with a palate knife and serve immediately, garnished with parsley.
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23
NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.
