Twice Baked Barry's Bay Cheddar Soufflés | culture: the word on cheese
If you’re not near a supply of Barry’s New Zealand cheddar, splurge on a piece of assertive American cheddar for these individual soufflés.
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Cooking tools:
- Ramekin
- Fine-mesh sieve
- Roasting pan
- Oven
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- Saucepan
- Mixing bowl
- Whisk
- Kettle
- Baking dish
- Chef's knife
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- Grater
- Measuring cup
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Ingredients
- 1¾ cups whole milk
- 1 small onion (thickly sliced)
- Pinch nutmeg
- 2 fresh or dried bay leaves
- 6 tablespoons unsalted butter
- 4 eggs
- 7 tablespoons all-purpose flour
- 1 heaping teaspoon dry English mustard
- 5 ounces Barry’s Bay Cheddar (or aged cheddar)
- Finely grated Sea salt and ground pepper to taste
- ⅔ cup heavy cream
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