2 cups plus 2 tablespoons milk
1 1/2 inch thick onion slice
generous pinch of freshly grated nutmeg
3 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups grated cheddar cheese (about 6 ounces)
3 large eggs, separated, room temperature
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 teaspoons whipping cream

Directions:
Scald milk with onion and nutmeg in heavy medium saucepan. Strain into bowl; discard onion. Melt butter in same saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Whisk until sauce boils and thickens, about 4 minutes. Remove pan from heat. Mix in 1 cup cheese, yolks, salt and pepper. pour into large bowl. Cool to lukewarm.

Preheat oven to 350°F. Butter six 1 cup soufflé dishes. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into soufflé mixture to lighten, then gently fold in remaining whites. Divide mixture among prepared dishes. Place dishes in heavy large baking pan. Add enough hot water to pan to come 1/2 inch up sides of dishes.

Bake until centers of soufflés no longer move when pan is shaken, about 20 minutes (soufflés will not rise). Remove dishes from water. Cool completely.

Preheat oven to 425°F. Butter 6 oven proof plates. Run small sharp knife around sides of soufflés. Unmold one onto each plate. Sprinkle remaining cheese over. Tope each with 1 teaspoon cream. Bake until soufflés rise and cheese melts, about 10 minutes. Serve cheese soufflés immediately.

Serves 6.

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