Cheese and Thyme puddings
Member recipe by blomers
- Cheese and Thyme Puddings
- Nigel Slaterâs fuss-free soufflÃ©s are perfect for using up any leftover cheese and herbs and are ready in 15 minutes.
- a little butter
- 135g/4Â¼oz freshly grated parmesan
- 4 large free-range eggs
- 300g/10Â½oz leftover cheese, grated
- 100ml/3Â½fl oz double cream
- a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
- salt and black pepper
- Preparation method Preheat the oven to 200C/400F/Gas 6. Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan. Separate the eggs, putting the whites into a bowl big enough to whisk them in.
- Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt. Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan. Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside. Serve immediately whilst the puddings are still puffed and golden.