Serves 4-6
1 small onion, halved
6 cloves
600ml whole milk
3 fresh bay leaves
1/2 tsp black peppercorns
75g butter, plus extra for greasing
40g plain flour
5 large free range eggs
1 tbsp Dijon mustard
175g coarsely grated Gruyere
1/4 tsp cayenne pepper
3/4 tsp salt
25g finely grated Parmesan
Stud the onion halves with the cloves and put in a non stick pan with the milk, bay leaves and peppercorns. Bring to the boil, then remove from the heat and set aside for 20 mins to allow the flavours to infuse. Strain through a sieve into a jug and wash out the pan.
Position the top shelf in the middle of the oven and preheat to 200, 180 fan, gas mark 6. Lightly grease a shallow 2.25 litre, 5cm deep ovenproof dish. Melt the butter in the cleaned pan, stir in the flour and cook over a low heat for 1 minute. Gradually beat in the infused milk, return to a medium heat and cook, stirring all the time, until it comes to the boil. Lower the heat and simmer for 5 mins, stirring often. Pour into a bowl and leave to cool slightly.
Separate the eggs, dropping the whites into another large bowl. Stir the yolks into the milk sauce with the mustard, Gruyere, cayenne pepper, salt and some black pepper.
Whisk the egg whites until they form soft peaks. Take care not to get them too dry. Slide them onto the top of the other mixture and gently fold in using a metal spoon. Pour into the buttered dish and scatter with the Parmesan. Bake on the top shelf of the oven for 30 mins until puffed up and golden. Serve immediately.
1 small onion, halved
6 cloves
600ml whole milk
3 fresh bay leaves
1/2 tsp black peppercorns
75g butter, plus extra for greasing
40g plain flour
5 large free range eggs
1 tbsp Dijon mustard
175g coarsely grated Gruyere
1/4 tsp cayenne pepper
3/4 tsp salt
25g finely grated Parmesan
Stud the onion halves with the cloves and put in a non stick pan with the milk, bay leaves and peppercorns. Bring to the boil, then remove from the heat and set aside for 20 mins to allow the flavours to infuse. Strain through a sieve into a jug and wash out the pan.
Position the top shelf in the middle of the oven and preheat to 200, 180 fan, gas mark 6. Lightly grease a shallow 2.25 litre, 5cm deep ovenproof dish. Melt the butter in the cleaned pan, stir in the flour and cook over a low heat for 1 minute. Gradually beat in the infused milk, return to a medium heat and cook, stirring all the time, until it comes to the boil. Lower the heat and simmer for 5 mins, stirring often. Pour into a bowl and leave to cool slightly.
Separate the eggs, dropping the whites into another large bowl. Stir the yolks into the milk sauce with the mustard, Gruyere, cayenne pepper, salt and some black pepper.
Whisk the egg whites until they form soft peaks. Take care not to get them too dry. Slide them onto the top of the other mixture and gently fold in using a metal spoon. Pour into the buttered dish and scatter with the Parmesan. Bake on the top shelf of the oven for 30 mins until puffed up and golden. Serve immediately.
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