Twice Baked Cheese Souffle.
The milk mixture:
425ml full fat milk
30gm peeled onion
1 clove
1 bay leaf
The souffle
85gm butter
85gm plain flour
6 egg yolks
6 egg whites
225gm mature cheddar cheese
1 tablespoon English mustard
To finish
300ml double cream
100gm grated cheese
Chives
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