Stilton and Corn Souffle
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
5 ounces grated Red Leicester, or farmhouse cheddar
2 ounces crumbled Stilton cheese
4 large egg yolks
1 cup fresh or thawed frozen corn kernels
1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites, at room temperature
Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish.
Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
Bake for 35-45 minutes.