Baked Cheesy Savoury Pudding
ready in 50 min.
- 6 egg whites
- 3 tablespoons clarified butter
- ½ cup Brie (diced)
- 0.333 cup flour
- ½ cup warm milk
- 6 egg yolks
- butter (for the souffle dishes)
- flour (for the souffle dishes)
- 4 Soufflé dish
- For the mustard sauce
- 2 tablespoons butter
- 1 tablespoon flour
- ⅞ cup vegetable stock
- ½ cup cream
- 4 tablespoons whole-grain Mustard
- freshly ground peppers
- lemon juice
- 1 pinch sugar
- In addition
- Cocktail tomatoes
Preheat the oven to 180°C | 350F | gas 4.
Beat the egg whites until they form stiff peaks. Heat the clarified butter in a pan, add the Brie and allow to melt, then stir in the flour.
Slowly stir in the milk, then remove the pan from the heat. Transfer the mixture to a mixing bowl, season with salt and nutmeg and gradually stir in the egg yolks.
Place the beaten egg whites on top of the mixture and fold in carefully. Butter the souffle dishes and dust with flour, then fill 2/3 full with the souffle mixture and bake in the preheated oven for about 20 minutes.
Meanwhile for the mustard sauce, melt the butter, stir in the flour and sweat without browning. Then stir in the stock and cream and slowly bring to the boil, stirring constantly.
Stir in the mustard and simmer for 2-3 minutes. Season with salt and pepper and add lemon juice and sugar to taste.
To serve, turn the soufflés out on to plates, spoon the sauce over and serve with cocktail tomatoes.