-
1
Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat.
-
2
Bring to boil.
-
3
Remove from heat.
-
4
Cover and let stand 30 minutes.
-
5
Strain.
-
6
Preheat oven to 350F.
-
7
Butter eight 1 1/4-cup souffle dishes.
-
8
Melt 6 tablespoons butter in heavy large saucepan over medium heat.
-
9
Add flour and dry mustard and whisk 2 minutes.
-
10
Gradually whisk in strained milk.
-
11
Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes.
-
12
Transfer souffle base to large bowl.
-
13
Gradually add 1 1/2 cups cheese, whisking until melted and smooth.
-
14
Add yolks, 1 teaspoon salt and pepper; whisk until smooth.
-
15
Cool to lukewarm.
-
16
Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry.
-
17
Gently fold beaten whites into cheese mixture in 3 additions.
-
18
Divide batter equally among prepared souffle dishes.
-
19
Arrange dishes in heavy 17x12-inch roasting pan.
-
20
Pour enough hot water into pan to come halfway up sides of dishes.
-
21
Bake until souffles are puffed and just firm to touch on top, about 20 minutes.
-
22
Transfer pan to rack and completely cool souffles in water.
-
23
(Can be prepared 2 hours ahead.
-
24
Let stand at room temperature.)
-
25
Preheat oven to 425F.
-
26
Butter heavy large baking sheet.
-
27
Using small knife, cut around sides of souffles to loosen.
-
28
Invert each souffle onto spatula and slide souffles onto prepared sheet, spacing evenly.
-
29
Sprinkle with 1/2 cup cheese.
-
30
Bake until souffles are puffed, about 10 minutes.
-
31
Meanwhile, bring cream to boil in heavy small saucepan.
-
32
Remove from heat and season with salt and pepper.
-
33
Using spatula, transfer souffles to plates.
-
34
Spoon seasoned cream around souffles and serve hot.
