Ingredients
- 60g butter
- 1/4 cup plain flour
- 12/3 cups milk
- 5 eggs, separated
- 80g gruyere cheese, grated
- Pinch ground nutmeg
- Finely chopped fresh chives and steamed vegetables, to serve
- Preheat oven to 180°C/160°C fan-forced. Place 10g butter in a microwave-safe dish. Microwave on LOW (30%) for 20 to 30 seconds or until melted. Grease an 8 cup-capacity, 6cm-deep ovenproof dish with melted butter.
- Melt remaining butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, for 2 minutes or until mixture has thickened and coats the back of spoon. Remove from heat. Stir in egg yolks, cheese and nutmeg. Season with salt and pepper.
- Using an electric mixer, beat eggwhites until soft peaks form. Gently fold through cheese mixture. Spoon into prepared dish. Bake for 30 minutes or until golden and puffed. Top with chives. Serve with steamed vegetables.
- Tip: Make sure the bowl is clean and dry before beating eggwhites. Any grease or moisture will stop eggs becoming light and fluffy.
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