Twice-Baked Goat Cheese Souffles - milk

Method

• Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat.
• Bring to boil.
• Remove from heat.
• Cover and let stand 30 minutes.
• Strain.
• Preheat oven to 350F.
• Butter eight 1 1/4-cup souffle dishes.
• Melt 6 tablespoons butter in heavy large saucepan over medium heat.
• Add flour and dry mustard and whisk 2 minutes.
• Gradually whisk in strained milk.
• Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes.
• Transfer souffle base to large bowl.
• Gradually add 1 1/2 cups cheese, whisking until melted and smooth.
• Add yolks, 1 teaspoon salt and pepper; whisk until smooth.
• Cool to lukewarm.
• Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry.
• Gently fold beaten whites into cheese mixture in 3 additions.
• Divide batter equally among prepared souffle dishes.
• Arrange dishes in heavy 17x12-inch roasting pan.
• Pour enough hot water into pan to come halfway up sides of dishes.
• Bake until souffles are puffed and just firm to touch on top, about 20 minutes.
• Transfer pan to rack and completely cool souffles in water.
• (Can be prepared 2 hours ahead.
• Let stand at room temperature.)
• Preheat oven to 425F.
• Butter heavy large baking sheet.
• Using small knife, cut around sides of souffles to loosen.
• Invert each souffle onto spatula and slide souffles onto prepared sheet, spacing evenly.
• Sprinkle with 1/2 cup cheese.
• Bake until souffles are puffed, about 10 minutes.
• Meanwhile, bring cream to boil in heavy small saucepan.
• Remove from heat and season with salt and pepper.
• Using spatula, transfer souffles to plates.
• Spoon seasoned cream around souffles and serve hot.