Ingredients
80g salted butter ( room temperature )
80g plain flour
200g Barbers vintage cheddar
8 x egg yolks
12 x egg whites
500ml whole milk
Method
Butter 12 ramekins and put into the fridge. Once cooled take out of the fridge, butter again and breadcrumb the insides of the ramekins.
Mix together the butter & flour to create a roux.
Heat the milk in a thick bottom pan, and slowly add the roux mixture stirring with a whisk.
Then add the grated cheddar, whisk until melted in to create a thick cheese sauce.
Set to cool slightly, once warm to touch add the egg yolks and whisk in. (make sure the cheese sauce isn’t too hot) just warm. Pre-heat electric oven onto 165 degrees centigrade
Whisk the egg whites until soft peaks form
Add 1/4 of the mixture to the cheese sauce and gently fold in with a metal spoon. Once mixed in add the remaining egg whites and gently fold in.
Using a small ladle, spoon the mixture into the ramekins. Place the ramekins onto a baking tray, and add enough water to cover 1/2 of the ramekins.
Bake in the oven for 20 mins until risen and golden. Once done leave in the oven and turn off. When cool enough to handle, gently remove from the ramekins with a knife.
This is the first bake, when needed, heat in an oven at 180 degrees centigrade for 7/8 minutes, as some more mature cheddar on top halfway through, these can be served with a nice garden salad, tomato chutney, or as we do it with a cheddar & chive cream sauce.
