Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bring milk,bay leaf and onion to the boil. turn off heat and allow to infuse. preheat oven to 200c 180 fan gas mark 6. melt butter, add flour and cook for 1 minute to make a roux. add strained milk gradually stirring well. return to the heat adding 125 gm cheese and mustard and bring to the boil stirring all the time. season well. beat in egg yolks. whisk whites till stiff and fold into cheese sauce. spoon into 6 ramekins. stand in a baking tin half filled with boiling water and cook in the oven till risen and set - 20 minutes. leave to get cold. turn each souffle out onto an oven proof dish, pour over some of the cream, sprinkle with remaining cheese and bake for 15 mins at 220c ( 200 fan oven). serve immediately.

Target recipe: combine milk and salt; scald. sprinkle in cream of rice and cook, stirring constantly, for 1 minute. remove from heat, cover, and let stand 4 minutes. add butter and cheese; stir until melted. beat egg whites until stiff but not dry. beat egg yolks until lemon colored. gradually blend warm rice mixture into egg yolks. fold in about 1/3 of beaten egg whites, then remainder. pour into an unbuttered, 1-1/2 qt souffle or baking dish, or, first lightly butter the souffle dish and dust with parmmesian cheese. sprinkle top lightly with parmesan. bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. serve immediately.