Light , creamy , cheesey
Heat oven to 200C and put a baking sheet on the middle shelf.
Butter 4 ramekins generously,.
Sprinkle in the breadcrumbs and rotate the ramekins to ensure the butter is evenly coated.
Tip out any excess breadcrumbs.
Melt the butter in a pan on a medium heat;
Stir in the flour and mustard.
Cook, stirring constantly for 2-3 minutes
Take off the heat and gradually stir in the milk, mixing it in thoroughly Return to the heat and stir continuously until very thick - this could take 10 minutes or so
Transfer to a bowl and allow to cool.
Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce.
Stir in cheese and season well.
Use an electric whisk to beat the egg whites until peaks form that just hold their shape
Now using a metal spoon gently stir the whipped whites into the white sauce in a figure of eight.
Spoon the mixture into the ramekins
Run Your finger around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 15 minstrel so until the top is golden and risen and has a slight wobble.
Servings 4