Cheese Soufflés Picture: Ina Paarman
This is quickest and easiest way to prepare soufflés. 
Absolutely foolproof using only 3 ingredients: cheese sauce, eggs and a mixture of leftover cheese.
SERVES: 3

You will need
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
3 egg yolks
3 T (45 ml) grated cheese
3 egg whites

Method
Adjust oven rack to middle position. Preheat oven to 190°C.
Grease 3 soup bowls very generously with oil. Squeeze the Cheese Sauce into a medium size mixing bowl. Stir in the egg yolks one at a time, followed by the grated cheese. Beat the egg-whites in a clean glass or stainless steel mixing bowl, with clean beaters until stiff but not dry. Fold into the cheese mixture. Spoon into the bowls filling to 1 cm from the top. Stand in a baking pan with 1 cm deep boiling water. Bake for 20 minutes until well puffed and golden.

Recipe by Ina Paarman