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Butter 6 x 1 cup ovenproof cups or souffle dishes and place on a tray. Melt the butter in a saucepan, add the flour and cook, stirring for 2 minutes.
Add the milk all at once, whisking continuously until thickened. Cool slightly, add mustard, and then beat in yolks one at a time. Stir in cheese and season to taste. Whisk egg whites until soft peaks form.
Fold one spoonful of egg whites to cheese mixture to loosen, then fold in remaining egg whites.
Quickly spoon into cups and bake 180°C 25–30 minutes or until puffed and golden. Serve immediately with stalks of steamed asparagus dressed with olive oil, lemon, salt and pepper.
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