• 4oz grated parmesan
• 8 fl oz milk
• 1 1/2 oz flour
• 1oz butter
• salt/pepper/grated nutmeg
• 3 egg yolks
• 2 egg whites stiffly beaten
• 12 fl oz double cream

Make a white sauce by putting the milk and flour in a saucepan over the heat and whisking constantly until thick. Add the seasoning, butter and a little over half the grated cheeseand stir to combine. Add the egg yolks and stir to mix. Fold the egg whites in gently but thoroughly.
Butter six individual ramekin dishes and fill 2/3 with nthe mixture. Place in a bain marie of hot not boiling water and place in the oven at 160(fan oven) for 15-20 mins until firm. Butter six individual gratin dishes and scatter with a little grated cheese. Unmould the souffles carefully and place upside down on the cheese. They can now be left like this for a few hours. When ready to serve pour cream to come half way up the souffle, sprinkle with the last of the cheese and place in the oven at 180 for 15-20 mins untilthe cream is nearly all absorbed and a golden gratin has formed