So, I have previously tried to make a roux and failed miserably. I was concerned when I read that this recipe started with a roux and then turned into a souffle - something that I find hard, and then something that most people find hard! I have seriously ruined a saucepan before making a roux, yet G was still kind enough to let me use his good saucepan, and success! It came together just beautifully.
Then I tipped in the other ingredients, baked once in a water bath, cooled (in the freezer to make it go faster) and then baked again. It rose! Twice!