Ingredients
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Melted butter, to grease
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Dried (packaged) breadcrumbs, to dust
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50g butter
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40g (1/4 cup) plain flour
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250ml (1 cup) milk
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120g (1 1/2 cups) coarsely grated vintage cheddar
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4 eggs, separated
Method
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1Preheat oven to 190°C. Place a baking tray in oven. Grease a 1.5L (6-cup) capacity ovenproof dish with butter. Dust with breadcrumbs.
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2Heat butter in a saucepan over medium heat until foaming. Cook flour, stirring, for 2 minutes or until it bubbles and comes away from the side.
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3Remove from heat. Gradually whisk in half the milk until mixture is smooth. Gradually whisk in remaining milk until smooth and combined.
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4Whisk over medium heat for 3-4 minutes or until sauce boils and thickens. Add cheddar and stir until cheddar melts and mixture is smooth.
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5Remove the saucepan from heat. Quickly whisk in the egg yolks until well combined. Transfer the mixture to a large bowl. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Be careful not to overbeat the egg whites.
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6Add one-third of egg white to cheddar mixture. Use a large metal spoon to fold. Repeat, in two more batches, with the remaining egg white.
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7Spoon into prepared dish. Run your finger around the inside rim of the dish. Place on preheated baking tray. Bake for 25-30 minutes or until golden.
Source: taste.com.au
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