Description
Discover the basics to creating the savory version of this French delicacy. Remember, whipping is the key.
Ingredients
- Unsalted butter: 2 tbsp + 1 tbsp (24g)
- Powdered parmesan cheese: 4 tbsp
- Plain flour: 24g (0.8 ounces)
- Plain milk: 300g (10.5 ounces)
- Mature cheddar cheese: 50g, grated (1.7 ounces)
- White vinegar: 1 tsp
- Mayonnaise: 1 tsp
- Salt: 1 tsp
- Egg: 4, yolks & whites separated
Instructions
- Coat 4 ramekins twice using 2 tbsp of softened butter. Leave them to chill in the fridge in between coats. Use an upward stroke while coating.
- Fill each ramekin with 1 tbsp parmesan cheese. Roll to coat, tapping out the excess. Leave in fridge to chill again.
- Preheat oven at 160 degrees Celsius.
- Melt 1 tbsp butter in saucepan. Stir in plain flour to make a roux.
- Whisk milk into roux to produce a smooth sauce.
- Add cheddar cheese, vinegar, mayonnaise and salt. Cook on low heat for 10 min.
- Remove sauce from heat. Whisk in egg yolks, stirring to mix well.
- In a separate mixing bowl, whisk egg whites till soft peaks form.
- Using a metal spoon, fold 1/4 of egg white into sauce to loosen the mixture first.
- Fold in remaining egg whites gently till evenly mixed. Do not overfold.
- Fill ramekins with batter till the brim. Level with back of spoon and run a finger around the rims of the ramekins (without rubbing away the butter) to separate the batter from their edges.
- Bake 16 min till risen.
- Serve immediately while hot.
- Category: Side, Baking
- Cuisine: French