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INGREDIENTS:
- 2 Tbsp unsalted butter, softened, plus butter for the ramekins
- 1/2 cup freshly grated parmesan cheese, divided
- 3 Tbsp all-purpose flour
- 1 cup milk
- Pinch of salt
- Pinch of cayenne pepper
- 2 oz blue cheese such as Gorgonzola or Roquefort cheese
- 5 large eggs, separated
- 2 Tbsp fresh snipped chives (optional)
DIRECTIONS:
Preheat oven to 375°. Butter 4 (6 oz) ramekins and coat each with 1 tablespoon of grated parmesan.
In a medium saucepan over medium heat, melt butter. Add flour and cook for 1 minute, whisking constantly. Add milk, salt, and cayenne and cook, whisking , until very thick and bubbling, about 2 minutes. Scrape mixture into a large bowl and whisk in blue cheese and remaining 2 tablespoons parmesan. Whisk in egg yolks and chives.
In another bowl, using an electric mixer, beat egg whites until firm peaks form. Fold beaten whites into cheese mixture until no streaks remain. Pour mixture into ramekins, filling them 3/4 full. Set ramekins on a rimmed baking sheet. Bake until puffed and golden, about 20 minutes. Garnish with chives, if using.