Basic Savoury Soufflé

• 1 pt / 570 ml 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 six 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. Remove from the heat. Whis