Leek And Stilton Souffles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup packaged breadcrumbs, approximately (50g)
• 60 g butter
• 1 medium leek, finely chopped
• 1/4 cup plain flour (35g)
• 1 cup milk (250ml)
• 1 teaspoon grainy mustard
• 150 g stilton cheese, crumbled
• 4 eggs, separated

Recipe

• 1 preheat oven to 180°c (350°f).
• 2 light grease 4 ovenproof soufflé bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
• 3 heat butter in pan, and sauté leek until soft.
• 4 stir in flour, cooking over low heat until bubbling.
• 5 remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
• 6 remove mixture from pan to a large bowl. stir in mustard, cheese and egg yolks until well mixed.
• 7 in small bowl beat egg whites until soft peaks form. in two batches, gently fold egg whites into yolk mixture.
• 8 spoon mixture into prepared bowls and place on baking sheet.
• 9 bake 15 minutes or until lightly browned and well risen.