Cheese and thyme soufflé
Melt 2 tablespoons of the butter and use it to grease the ramekins.
Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating.
Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes.
Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth.
Preheat the oven to 180C/160C Fan/Gas 4.
Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated.
Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top.
Serve straight away before the soufflés sink.
This recipe only uses six of the eight egg yolks – you can freeze the remaining two or use them as a glaze for pastry, pies or scones.