- 1 3⁄4 cups full-cream milk
- 1 onion, peeled and quartered
- Ground nutmeg, a pinch
- 2 bay leaves
- 4 T butter, plus extra for greasing
- 7 T cake flour, plus extra for dusting
- 1⁄4 t Hot English mustard powder
- 4 free-range eggs, separated
- 100 g Gruyère cheese, grated
- 100 g Parmesan, grated
- 3⁄4 cup cream
Preheat the oven to 180°C. Grease 4 ramekins or tea cups with softened butter and lightly dust with flour. Place in a roasting tray half- filled with water.
Place the milk, onion, nutmeg and bay leaves in a saucepan over a medium heat and bring to the boil. Remove from the heat and leave to infuse.
Melt the butter in a saucepan and stir in the flour to form a smooth paste. Cook over a medium heat for 1 minute. Strain the milk mixture and slowly add to the flour mixture. Allow the sauce to thicken between each addition.
Cook for 2 minutes, then remove from the heat and stir in the mustard, egg yolks and three-quarters of the cheese. Scrape into a clean bowl.
Whisk the egg whites until stiff peaks form, then fold into the cheese sauce in two batches.
Spoon the mixture into the prepared ramekins until two-thirds full, then bake for 15 minutes.
Allow to cool, then turn out onto a serving dish, sprinkle with the remaining cheese and pour over the cream. Bake until the cheese is melted and golden.
Cook’s note: Line the roasting tray with kitchen paper to prevent the ramekins from slipping.
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