Ingredients
Scale
- 2 tablespoons butter, at room temperature (plus extra for coating ramekins)
- 2 tablespoons all-purpose flour (plus 2 teaspoons)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3/4 cup milk
- 1 1/2 cups shredded Swiss or Gruyère cheese
- 3 large egg yolks
- 3 large egg whites
Instructions
- Preheat oven to 350°F.
- Prepare ramekins by coating with butter and flour.
- In a saucepan, melt butter and whisk in flour, salt, pepper, and nutmeg.
- Add cold milk, whisking until thick and creamy.
- Bring to a boil, then stir in shredded cheese.
- Beat egg yolks until light, then temper with cheese mixture.
- Whip egg whites to stiff peaks and gently fold into the cheese mixture.
- Spoon mixture into ramekins, filling 3/4 full.
- Bake for 15 to 20 minutes without opening the oven.
- Serve immediately.
Notes
Ensure egg whites are whipped properly for maximum rise.
Keep the oven door closed while baking for best results.
Feel free to experiment with different cheese types.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 7
- Cholesterol: 150