- Brush the ramekins liberally with melted butter. Preheat the oven to 180°/fan 160°/gas 4 and put a kettle of water on to boil. Heat the milk, onion, thyme, cloves, bay leaf and nutmeg until steaming. Pass through a sieve.Melt the butter in another pan, then stir in the flour and cayenne pepper to make a roux. Cook for 3-4 minutes, stirring, until the mix smells biscuit-y.Remove the pan from the heat and add the strained milk to the roux a little at a time, stirring constantly. Return to the heat and cook for another 4-5 minutes until the sauce is thick.Remove the pan from the heat again and stir in the grated cheese until fully incorporated into the sauce. Leave to cool slightly.Add the egg yolk and beat well. Season. Leave to cool to room temperature.In a clean, dry mixing bowl whisk the egg whites to medium peaks with a balloon whisk or electric hand mixer. Use a large metal spoon to fold the egg whites into the cheese mixture: start by folding in one spoonful and then fold the rest in a third at a time. Spoon into the ramekins, filling them two-thirds of the way up.Place the ramekins in a deep roasting tin and pour the boiling water from the kettle into the tin so that it comes halfway up the sides of the ramekins. Transfer to the oven and bake for 15 minutes or until golden and set but with a slight, uniform wobble. Leave to cool.Once cool, run a knife around the edge of the soufflés and tip each one upside down into a small ovenproof serving dish. Turn the oven up to 220°/fan 200°/gas 7. Season the cream and pour it over the soufflés. Sprinkle generously with the grated cheese and bake in the oven until the cheese is melted and starting to crisp up. Serve straight away.