Twice-Cooked Cheese Souffles - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter, chopped
1/3 cup flour
2 cups milk
1 3/4 cup grated Cheddar cheese
4 slices prosciutto, finely chopped
3 None eggs, separated
1 None egg white
2 tsp fresh thyme leaves
1 cup light cream
None None Arugula leaves, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease four 1 1/4-cup ramekins. Dust with flour; arrange on a baking pan.
Melt butter in a medium saucepan on high heat. Add flour and cook, stirring, for 1 min. Remove from heat. Gradually stir in milk.
Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove from heat; stir in 1 cup of the cheese, prosciutto, egg yolks and thyme. Season to taste.
Beat all egg whites in a clean, dry bowl with an electric mixer until firm peaks form. Lightly fold into cheese mixture. Divide mixture evenly among prepared ramekins.
Bake for 10-15 mins, until puffed and golden.
Preheat broiler to high. Scoop souffles from ramekins and place in individual shallow ovenproof dishes. Drizzle each souffle with cream and sprinkle with remaining 3/4 cup cheese. Broil for 5-8 mins, until bubbling and golden brown. Serve immediately, topped with arugula.