Place the milk, onion, bay leaf and peppercorns in a saucepan and bring slowly to the boil. Leave to infuse for a few minutes. Melt the butter in a saucepan, add the flour and cook, stirring for 1-2 minutes. Remove from heat and gradually stir in the strained milk. Return to the heat and cook gently for 2-3 minutes. Add the cheese and stir until melted. Stir in the egg yolks and season with salt & pepper. Transfer the mixture to a large mixing bowl. Whisk the egg whites until holding soft peaks. Stir a heaped tablespoon of the whisked whites into the cheese mixture then gently fold in the rest. Spoon the mixture into eight well buttered ramekins. Place in a roasting tin and pour boiling water into the tin to come one third of the way up the sides of the moulds. Place in a preheated oven 180C, 250F, gas mark 4, for 15 minutes or until well risen and set. Remove. Turn each out into a butter ovenproof dish. Pour over cream, sprinkle with the cheese and place in a preheated oven, 200C, 400F, gas mark 6 for 15-20 minutes, or until well risen and golden brown. NOTES : These light souffl?s can be cooked the day before they are required and then popped in the oven to rise again just before serving. They make a perfect first course for a dinner party, or serve with salad leaves and crusty bread for a light lunch.