My favorite cheese to use for this dish is a sharp cheddar cheese, but some people may not like sharp, so you can go ahead and use mild cheddar or any kind of cheese if you wish. The recipe will give you different names for cheeses that you can use.
Enjoy this superb meal.
Bake: 40 minutes
Oven: 350 degrees
Makes: 4 servings
Ingredients
4 egg yolks
4 egg whites
1\4 cup butter
1\4 cup flour
1\4 tsp dry mustard
Dash ground red pepper
1 cup milk
2 cups shredded sharp cheddar. (You can also use mild cheddar, colby, or havarti.)
Directions
1. Allow the eggs to set out in room temperature for 30 minutes.
2. For cheese sauce, in a medium saucepan melt butter, stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
3. In a large mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into the cheese sauce.
4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour mixture into four 8 ounce ramekins or one 16 ounce ramekins.
5. Bake in a 350 degree oven for 40 minutes or until knife inserted in the middle comes out clean.
Serve immediately.
