Twice Baked Barry's Bay Cheddar Soufflés
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, such as Cabot Clothbound or Hook’s aged cheddar from Wisconsin.
Heat the oven to 350°F. In a medium saucepan, bring to a boil the milk, onion, nutmeg, and bay leaves. Pull from the heat, and set aside to infuse for 30 minutes. Strain through a fine sieve, reserving the milk.
Meanwhile, use 2 tablespoons of the butter to butter eight individual ramekins. Separate the egg yolks from the whites, reserving both. Lightly whip the egg yolks. Bring a full kettle of water to a boil, and reserve.
Melt the remaining 4 tablespoons of butter in a saucepan. Stir in the flour, and cook gently for 1 minute, stirring continuously. Remove from the heat, and gradually whisk in the infused milk until smooth. Return to the stovetop, and stir until the sauce boils and thickens, then remove from the heat. Stir in the dry mustard, egg yolks, and three-quarters of the cheddar, seasoning with salt and pepper. Scrape this into a large mixing bowl.
Beat the reserved egg whites until stiff, then carefully fold them into the cheese mixture. Fill the ramekins two-thirds full with the mixture, and place them in a roasting pan. Pour the boiling water in the roasting pan around the ramekins until it reaches just halfway up the side of each. Bake for 15 to 20 minutes, or until risen, just set, and still a little wobbly. Remove the soufflés from the roasting pan, and leave to cool.
Loosen the soufflé edges with a knife, turning them out and upside down into a shallow ovenproof dish. Sprinkle the soufflés with the remaining cheddar, and spoon 1 tablespoon of cream over each. Bake for 10 to 12 minutes, until puffed and golden on top. Serve at once with a chunky celery, cheddar, and apple slaw.
Recipe courtesy of New Zealand chef Jonny Schwass
Written by Monica Mead
Photography by David Baird