Makes 6 souffles

Ingredients

• 2 Tbsp butter
• 2 Tbsp all purpose flour and extra flour to line the ramekins
• 2/3 cup of milk
• 1 cup of smoked or regular Gouda, shredded
• 1/4 tsp of dried thyme
• 1/2 tsp of salt
• 1/8 tsp of pepper
• 2 egg yolks, beaten
• 4 egg whites

Directions

• Preheat the oven to 350 F/175 C.
• Rub the inside of 6 ramekins with butter, then dust them with flour to coat.
• In a saucepan, over medium heat, melt the butter.
• Add the flour, cooking and stirring together for about 2 minutes. Whisk in the milk. Increase the heat and get the mixture up to a simmer. Whisking constantly, cook for about 5 minutes.
• Add half of the cheese and whisk in until smooth.
• Add the thyme, salt, and pepper.
• Take the mixture off the heat. Slowly whisk the egg yolks into the Souffle base. Set aside to cool.
• In a cold stainless steel bowl, whisk the egg whites until stiff.
• Mix about 1/4 of the beaten egg whites into the Souffle base. Fold in the remaining whites delicately and then fold in the second half of the crumbled cheese. Pour the Souffle mixture into your 6 dishes.
• Put these dishes onto the baking sheet.
• Bake the Souffles for about 20 minutes, or until a beautiful brown.
• Garnish with a couple slices of cheese and rosemary, and serve immediately.