Ingredients:
- 300ml milk
- 1 Bay leaf
- 1 Shallot, halved
- 30g Butter
- 30g Plain flour
- 100g Cheese, mix of parmesan and Gruyere or Emmenthal
- 2 Large free range eggs seperated, plus 1 egg white
- 2-3 Tbsp dried breadcrumbs
- Salt & pepper
Method:
Put the milk in the pan with the shallot and bring to a simmer, take of the heat and allow the flavour to infuse for 30 mins. Discard the bay and shallot and reheat the milk.
In a separate saucepan melt the butter and sift in the flour stirring as you go. Add the hot milk gradually and whisk to make a smooth sauce before leaving to simmer for 2 mins. Remove from the heat and beat in the parmesan before seasoning to taste. Finally stir in the two egg yolks, cover and leave to cool.
Beat the three egg whites with a pinch of salt until they form soft peaks. Brush the inside of the ramekins with melted butter and coat with the breadcrumbs, tipping out any excess to leave an even coating.
Beat about a third of the egg white into the cheese sauce before gently folding the remaining eggs. Divide this between the ramekins levelling the top (run your finger just round the rim, it helps them rise)
Bake on a baking sheet at 200C for about 10-12 mins or until they have risen and are golden brown.
Serve immediately.