- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 15 minutes plus 20 mins cooling time
- Effort: easy
1. Preheat the oven to 190C/170C fan/gas 5.
2. Grease six ramekins (each about 225ml in capacity) with butter then dust with polenta, shaking out any excess. Place on a baking tray and set aside.
3. Warm the milk gently. Make a roux by melting the remaining 85g of butter in a saucepan over a medium heat and whisking in the flour until smooth. Stir for a minute then gradually pour in the warm milk, whisking continuously. Once all the milk has been added, continue whisking until the sauce starts to bubble gently and has turned thick and glossy.
4. Remove from the and set aside to cool for about 20 minutes.
5. When the sauce is cool, mix in the egg yolks followed by the cheese, Dijon mustard, cayenne and nutmeg. Add a pinch of salt if you like.
6. In a large, clean mixing bowl, whisk the egg whites to stiff peaks then fold a third of the egg whites into the sauce mixture to loosen the mix (transfer the sauce mixture into a large mixing bowl if your pan isn't big enough at this stage). Very carefully fold in the remaining egg whites until just combined.
7. Spoon the mixture into the ramekins and fill to the top. Gently level the mixture with a spatula then run your thumb around the inside edge of the ramekins to loosen the mix from the sides - this should help them rise evenly.
8. Transfer to the oven for 25-30 minutes, or until risen and golden-brown and cooked through - don't open the oven door during cooking as this could cause them to collapse.
9. When they're ready, remove from the oven and serve immediately, before they start to sink.
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