Double Baked Stilton and Corn Souffle - milk

Method

• Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
• Heat the milk in a saucepan over low heat.
• Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy.
• Cook about 3 minutes, until the mixture turns straw colored.
• Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
• Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard.
• Season with salt and pepper, to taste.
• Set aside to cool 5 minutes.
• Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
• Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan.
• Pour hot water into the pan until it comes halfway up the sides of the dish.
• Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed.
• Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate.
• (The dish can be made up to this point up to 24 hours in advance.)
• If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
• Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect.
• But having heard all the jokes about English cooking, I did wonder if they would like my food.
• As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine.
• The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one.
• The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese.
• According to legend, Stilton was invented by a Mrs. Paulet in the 1700s.
• The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust.
• Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens.
• More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high.
• An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results.
• If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.