Method

1. For the souffle
2. Preheat the oven to 200c. Melt 65g butter in a small saucepan set over low heat. Using a small wire whisk, stir in the flour. Cook gently for 2 to 3 minutes, stirring continously. Take the pan off the heat and leave the roux to cool slightly. Bring the milk to the boil, then pour it over the cooled roux, whisking all the time. Set the pan over high heat and, stirring continuously, bring the mixture to the boil and cook for 3 minutes.
3. Take the pan off the heat and stir in the egg yolks. Season to taste with salt and pepper. Dot the surface with 1 tablespoon of butter cut into small pieces to prevent a skin from forming. Set aside at room temperature.
4. Meanwhile, chill 12 round 8cm tartlet tins in the refrigerator or freezer for a few minutes, Remove and immediately grease them generously with softened butter and arrange on a baking sheet.
5. Assembling the souffle
6. Pour the cream into a gratin or Le Creuset dish. Lightly salt the cream, then warm it gently without allowing it to boil. Beat the egg whites with a pinch of salt until they form stuff peaks. Pour the souffle mixture into a wide-mouthed bowl. Using a whisk, quickly beat in about one-third of the beaten egg, then using a spatula, carefully fold in the remainder. Using a tablespoon, heap up the mixture in the tartlet tins to form 12 moulds.
7. Bake the souffle in the preheated oven for 3 mins, until the tops begin to turn golden. Remove from the oven and, protecting your hands, turn each souffle into the dish of warm cream. Sprinkle over the Gruyere or Emmental and return to the oven for 5 minutes. The souffles must be taken to the table immediately.