Cheese soufflé

 Serves 4

1 tbsp butter, melted
2–3 digestive biscuits, finely crushed
30g butter
30g flour, sifted
1½ cups warm milk
2 tsp hot English mustard
125g cheddar or Gruyère cheese, finely grated
Pinch of grated nutmeg
Sea salt and black pepper
4 eggs, separated
Extra grated cheddar or Gruyère, for sprinkling
 
1. Preheat the oven to 180°C. Grease four ramekins with melted butter, dust with the biscuit crumbs, and turn ramekins until they are evenly coated on the inside.
2. Place the butter in a small pot and heat until melted. Add the flour and stir until combined. Cook for 1 minute, then gradually add the milk, whisking constantly until smooth. Increase the heat but do not allow to boil, whisking until thick and smooth. Remove from heat, stir in the mustard and cheese, add nutmeg and season well.
3. Leave mixture to cool a little, then whisk in the egg yolks. Place mixture in a large bowl.
4. Place the egg whites in a separate bowl and whisk until stiff. Fold the egg whites into the egg yolk mixture. Spoon into prepared ramekins until almost full. Run your finger around the inner edge of each ramekin (this will help the soufflés to rise). Sprinkle over a little extra cheese.
5. Place on a tray and bake in the oven for 25–30 minutes, or until risen and golden. Serve immediately.