- 1
Ingredients
- 3 tablespoons butter
- 1 finely chopped shallot
- 2 tablespoons flour
- 1 1/2 cup milk
- 4 ounces grated cheddar
- 1/2 teaspoon mustard powder
- 1/8 teaspoon cayenne
- 1/8 teaspoon nutmeg
- 6 eggs, separated
- Salt and pepper to taste
- 4 ounces chopped ham
- 1 1/2 tablespoon chopped chives
- 1/4 cup grated Parmesan
Preparation
Step 1
1. Melt 2 tablespoons of butter in a medium saucepan over medium high heat. Add shallots and cook for 2 minutes. 2. Whisk in the flour to make a paste, then whisk in the milk. Bring to a simmer and stir until thickened, about 5 minutes. 3. Remove from heat and stir in cheddar, mustard, nutmeg, egg yolks, salt and pepper. Stir over medium heat for 3 minutes. Transfer to a large bowl, stir in ham and chives and refrigerate for 30 minutes. 4. Heat over to 375 and grease six 8 ounce ramekins with remaining butter. Coat the bottom and the sides of the ramekins with the Parmesan, shaking out any excess. 5. In a large bowl, whip the eggs whites to stiff peaks. Fold the egg whites into the chilled cheese mixture to make a fluffy batter. 6. Divide the batter between the ramekins and transfer to a baking sheet. Bake until golden brown and puffed, about 30 minutes. 7. Serve immediately. And when I say immediately, I mean immediately.