INGREDIENTS

INSTRUCTIONS

Place the milk, onion, bay leaf and peppercorns in a saucepan and
bring slowly to the boil. Leave to infuse for a few minutes.  Melt the
butter in a saucepan, add the flour and cook, stirring for  1-2
minutes. Remove from heat and gradually stir in the strained  milk.
Return to the heat and cook gently for 2-3 minutes.  Add the cheese and
stir until melted. Stir in the egg yolks and  season with salt &
pepper. Transfer the mixture to a large mixing  bowl.  Whisk the egg
whites until holding soft peaks. Stir a heaped  tablespoon of the
whisked whites into the cheese mixture then gently  fold in the rest.
Spoon the mixture into eight well buttered ramekins. Place in a
roasting tin and pour boiling water into the tin to come one third of
the way up the sides of the moulds.  Place in a preheated oven 180C,
250F, gas mark 4, for 15 minutes or  until well risen and set. Remove.
Turn each out into a butter ovenproof dish. Pour over cream, sprinkle
with the cheese and place in a preheated oven, 200C, 400F, gas mark 6
for 15-20 minutes, or until well risen and golden brown.  Converted by
MC_Buster.  NOTES : These light souffls can be cooked the day before
they are  required and then popped in the oven to rise again just
before  serving. They make a perfect first course for a dinner party,
or  serve with salad leaves and crusty bread for a light lunch.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 32.1mg
Sodium: 427.9mg
Potassium: 190.2mg
Carbohydrates: 16g
Fiber: 4g
Sugar: <1g
Protein: 12.7g