Souffles are deceptively simple to make once you get a few techniques down. Simply work slowly, especially when combining the eggs with the hot milk, and when folding in the egg whites, and you will be rewarded with gorgeously puffy and light souffles!
Delicious! I made it pretty much exactly as described but used mature cheddar and half the amounts, cooking it in a single large deep 6" earthenware dish. In a fan oven at 175 DegC it took exactly 20 minutes and was light and fluffy as well as very tasty. I used English Mustard - the recipe does not specify. It was browned all over at that time. Thanks to Kikine2008! - 13 Dec 2015