Name: Double cheese soufflés
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Accompaniment
Ingredients: 1/4 onion; 225 ml milk; 25 g flour; 25 g butter; 55 g cheddar cheese grated; 55 g parmesan cheese grated; 2 eggs seperated; 2 Tbs spring onions chopped; smoked paprika ground; salt and freshly ground black pepper; butter and maize meal

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Ingredients (11)

1/4	onion
225 ml	milk
25 g	flour
25 g	butter
55 g	cheddar cheese — grated
55 g	parmesan cheese — grated
2	eggs — seperated
2 Tbs	spring onions — chopped
	smoked paprika — ground
	salt and freshly ground black pepper
	butter — and maize meal

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Method:

Preheat the oven to 180°C.
First prepare your moulds.
Grease well with butter and then line with mieliemeel, shaking out all the excess.
Place in a bain marie.
Heat the milk with the onion.
Start a white sauce by heating the butter and flour together in a pan.
Mix well and cook for a minute. I use a whisk.
Take off the heat.
Strain the milk and add to the flour/ butter mixture (known as a roux) while whisking the whole time.
Put back on the heat.
Cook, while whisking, till thick – about 3 minutes.
Take off the heat and stir in the cheese, spring onion, paprika and seasoning.
Whisk the egg whites until stiff white peaks form.
Stir the yolks into the cheese sauce.
Softly fold into the egg whites.
Working gently, spoon the mixture into the ramekins.
Bake for 20 minutes or until golden.
Don’t open and close the oven doors too much!
Enjoy steaming hot with salad.