6-8 strands of saffron steeped in 3 Tbsp of hot water for 2 hours prior to cooking
50g butter, plus extra for greasing
50g plain flour
1/2 tsp mustard powder
100g grated cheese
Steep saffron in milk for at least 1 hour prior to starting
Heat oven to 200C/fan 180C and place a baking tray on the middle shelf.
Butter a 10cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the dish is evenly coated. Tip out any excess breadcrumbs
In a heavy saucepan, melt the butter over a medium heat, then stir in the flour and mustard. Cook, stirring, for 1 min.
Take off the heat and gradually stir in the saffron milk, mixing thoroughly before adding more. Return to the heat and stir continuously until very thick (around 6 mins).
Transfer to a bowl, stir in the grated cheese, season well and allow to cool.
Separate egg yolks from whites, placing the whites into a clean bowl, and stir the yolks into the sauce.
Use a whisk to beat the egg whites until peaks form that hold their shape.
With a metal spoon, gently stir the whipped whites into the white sauce.
Spoon the mixture into the dish. Run a butter knife around the edge so the soufflé doesn’t stick.
Place on the baking tray and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.