Crab Soufflé

This is a variation on the Soufflé Suissesse, a twice-cooked soufflé. The individual little soufflés can all be made in advance, and finished off with the cream and cheese in a hot oven at the very last minute. But do be careful not to overcook them second time round. Whip them out as soon as they are good and hot, and lightly browned. Any longer and they may well collapse.