Cheese soufflé

• 600 mls (1 pint) milk
• salt
• freshly ground black pepper

Butter a soufflé dish, or dishes, and dust with a little grated Parmesan.

Put three-quarters of the milk in a saucepan with the seasoning and butter. Bring to the boil.

Beat the two whole eggs with the 5 egg yolks, the flour and the remaining milk, and stir slowly into the boiling milk over a low heat. Stir continuously until the mixture thickens but does not curdle.

Rem