- Preheat an oven to 175°C and grease 4 x 6oz ramekins with butter.
- Melt the butter slowly in a saucepan, then turn up the heat and stir in the flour to form a paste.
- Add the milk a bit at a time over quite a high heat, stirring continuously and only adding more milk when the sauce is smooth again.
- Let it bubble for 4-5 minutes over a very gentle heat, stirring occasionally and season with salt and pepper.
- Stir in the mustard, Worcestershire sauce, chopped thyme and grated cheese.
- Remove the sauce from the heat and allow to cool for a few minutes before whisking in the egg yolks.
- Whisk the egg whites up to stiff peaks along with the lemon juice in the mixing bowl, then transfer to a clean bowl.
- Scoop the cooled cheese sauce into the mixing bowl and stir 1/3 of the egg whites into the cheese sauce to loosen the mixture, then slowly fold in the other 2/3.
- Pour the mixture into the prepared ramekins to fill them almost to the top, making sure there are no dribbles on the side of the ramekin.
- Bake for 12-15 minutes, then serve immediately.
Recipe from Kenwood's Disaster Chef 2014.
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Serve with a side salad for a wonderfully tasty lunchtime treat
25g knob of butter 25g heaped tablespoon of plain flour 225ml whole milk 1 tbsp of English mustard splash of Worcestershire sauce few sprigs of fresh thyme Chopped 80g chunk of Cheddar cheese, grated 4 egg whites 2 egg yolks 1 tsp of lemon juice
Time: 20 minutes Serves: 4 Nutrition: n/a