Cheese Soufflés

Directions

1. 1
   Preheat oven to 350°F. Lightly butter 6 (6 oz) souffle molds. Coat with 2 tbsp Parmesan.
2. 2
   In a medium saucepan, melt remaining butter until foamy. Add flour and cook for 1 min, stirring. Gradually whisk in milk until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins. Add Gruyere, mustard and thyme and stir to combine. Let cool for 10 mins then beat in egg yolks. Season.
3. 3
   In a clean bowl, whisk egg whites to soft peaks. Gently fold into cheese mixture. Distribute between prepared molds. Place in a roasting pan. Fill pan with hot water, halfway up sides of molds. Bake for 15-20 mins, until golden and risen. Let cool for 5 mins.
4. 4
   Gently turn souffles out into individual ovenproof serving dishes. Keep covered until needed, up to 24 hours.
5. 5
   Increase heat to 400°F.
6. 6
   In a small saucepan, heat cream and remaining Parmesan, stirring, until almost boiling. Pour a little over each souffle. Bake for 5-10 mins, until puffed and golden. Serve with asparagus.