Woman's Day
Ingredients
Method
1.Preheat oven to hot, 200°C. Brush four 1 1/4-cup ramekins with melted butter. Dust with breadcrumbs. Place a baking tray in oven to heat.
2.In a medium saucepan, melt extra butter on medium. Add flour and cook, stirring, 1 minute. Remove from heat.
3.Gradually stir in milk until smooth. Return to heat. Cook, stirring, until mixture boils and thickens. Simmer 3 minutes. Add cheeses, mustard and cayenne, stirring well. Whisk in yolks and chives. Season to taste. Set aside.
4.In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold one-third egg-whites into cheese mixture, until just combined. Gently fold remaining egg-whites through.
5.Spoon mixture evenly among ramekins, smoothing tops. Run your finger around inside edge, for an even, “top hat” rise.
6.Place ramekins on tray. Bake 15-20 minutes, until puffed and golden. Serve straight away.
The butter and flour paste is known as a “roux”. The proportion of this to milk determines the thickness of the end sauce. Never beat egg-whites until ready to use, as they will deflate.
Note
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