Twice baked leek and gruyere souffles

1.Use 1 tbsp butter to generously brush ramekins. Use upward strokes with brush this helps souffles rise. Refrigerate until required. Preheat oven to 190°C (170°C fan – forced).

2.Melt remaining butter in saucepan over medium heat. Add leeks and thyme. Sweat for 10 mins or until soft but not coloured. Add flour and cook for 2 mins, stirring often.

3.Add milk gradually, stirring continuously until thick (about 5 mins). Remove from heat and add 1 cup cheese and white pepper. Stir until melted. Add salt to taste. Stir in egg yolks one at a time, incorporating each well. Transfer to large bowl and allow to cool.

4.Using spotlessly clean bowl and beaters, beat egg whites to form soft peaks. Using metal spoon, fold one-third of egg whites into leek mixture. Gently fold through remaining egg whites.

5.Boil kettle. Spoon souffle mixture into ramekins. Gently tap ramekins on palm of hand to settle mixture, then level with back of knife. Wipe around rim to remove spills.

6.Place in baking dish and put in oven. Pour boiling water into dish to come halfway up ramekins sides. Bake for 20 mins. Remove from oven. Allow to cool slightly, then place in fridge until 20 mins before serving.

7.Heat oven to 210°C (190°C fan- forced). Turn souffles out into small ovenproof dish just big enough to fit 6 souffles. In small bowl combine extra gruyere, cream and cornflour. Season with salt and pepper and spoon over souffles. Bake for 18 to 20 mins until golden. Serve immediately.