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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Meet the Cook: No matter when I've made these - for breakfast, brunch or lunch - they have never failed. I have not had them fall once. I often get asked for the recipe. -Jean Ference, Sherwood Park, Alberta Ingredients:
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
2 cups whole milk |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
dash hot pepper sauce |
1-1/2 cups (6 ounces) shredded swiss cheese |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup shredded parmesan cheese |
6 eggs |
1/2 teaspoon cream of tartar |
Directions:
1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.
2. Separate eggs. Place egg whites in a medium bowl; stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.
3. Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.
4. With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.
5. Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Yield: 8 servings.
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