Adapted (parts plagiarized shamelessly) from Alton Brown's recipe here.
Non-stick spray
2 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces shredded Cheddar/Jack mix
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar
Spray four 5" square oven-safe dessert dishes with non-stick spray. Add the grated Parmesan to the dishes and roll around to cover the sides. Cover with plastic wrap and place into the freezer.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Divide the mixture among the dessert dishes. Fill to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 30 minutes. DO NOT open the oven during cooking.
Garnish with fresh parsley and grated parmesan. Serve immediately.
Pair with a light Belgian - perhaps one of Lindemann's sweet lambics. If serving as a breakfast dish, mimosas are a nice touch.
Non-stick spray
2 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces shredded Cheddar/Jack mix
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar
Spray four 5" square oven-safe dessert dishes with non-stick spray. Add the grated Parmesan to the dishes and roll around to cover the sides. Cover with plastic wrap and place into the freezer.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Divide the mixture among the dessert dishes. Fill to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 30 minutes. DO NOT open the oven during cooking.
Garnish with fresh parsley and grated parmesan. Serve immediately.
Pair with a light Belgian - perhaps one of Lindemann's sweet lambics. If serving as a breakfast dish, mimosas are a nice touch.
