Double Baked Gruyere Souffle: Not such a flop

The advantage of a double baked souffle is that you can make the first stage in advance and just finish them off when required. David and I ended up eating souffles four nights in a row. Very yummy!

• 70g butter
• 65g plain flour
• 1/2 tsp nutmeg (not not if you're cooking for David)
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 380ml milk
• 160g grated gruyere cheese
• 3 egg yolks
• 4 egg whites
• 1 1/2 cup thickened cream

Stage 1:
Pre-heat oven to 180 C. Grease 6 x 200 ml metal dariole moulds or ramekins [I used 8 smaller ones].

Melt butter over low heat. Add flour, nutmeg, cayenne and salt. Cook for eight minutes, stirring regularly, until mixture starts to foam and flour is cooked. Add milk gradually, stirring to prevent lumps forming. Cook further 10 minutes stirring. [I slightly reduced these cooking times.]

Remove from heat and transfer mixture to a bowl then add egg yolks. Combine. Whisk whites to medium peaks and fold through in three batches. Pour evenly into moulds.

Fill roasting pan with hot water, one third the height of the ramekins. Bake 20 minutes. Remove from oven and allow to cool. Souffles WILL shrink (see photo 2). The souffles can be put to one side at this stage.

Stage 2:
Remove from moulds and place upside down in individual ovenproof serving dishes with sides. Pour cream evenly between the souffles. Sprinkle with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately.

Here is the end result - not such a flop!