I adore these gruyere cheese souffles not only because they are so delicious to eat, but they are so easy to make with very little to do at the last minute ♥♥♥

Ingredients:-

• Preheat oven to 180°C, brush three ramekins with melted butter & dust with flour.
• Melt 1 tsp butter in a pan over medium heat.  Add eschalots and thyme.  Cook for 4 minutes until soft.  Set aside to cool.
• Melt the remaining butter in a saucepan over medium heat.  Add the flour and cook, whisking for 1-2 mins.  Remove from heat and add the milk a little at a time, whisking constantly until smooth.  return to the heat and cook, stirring with a wooden spoon until smooth.  Add ¹⁄³ cup cheese and stir until melted.  Remove from the heat.
• Combine the eschalot mixture and 1 egg yolk in a small food processor and process until smooth. Stir into the cheese sauce with the remaining egg yolk. Grate a little nutmeg over the mixture, and season with salt and pepper.  Transfer to a bowl to cool slightly.
• Whisk egg-whites with a pinch of salt until soft peaks form.  Stir one-third into the cheese mixture to loosen it, then carefully told in the remaining two-thirds.  Spoon filling into the dishes until two thirds full, then tap them on the bench to remove any air bubbles.  Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes.  Bake uncovered for 20-25 mins until set.  Remove souffles from water bath and refrigerate until cold.
• Preheat the oven to 200°C and line a baking try with non-stick baking paper.  Turn the souffles out onto the prepared tray.  Top each with extra Gruyere cheese and bake for 5-7 mins until golden.
• To make the cheese sauce, combine the milk and cheese in a saucepan over medium-low heat and cook 3-4 minutes, stirring often, until the cheese is melted and the sauce is smooth.  Season to taste.
• To serve, place the souffles on a warm plate and spoon over the warm cheese cause and top with large shreds of Gruyere cheese and some baby herbs.