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Cheese and Thyme puddings
Serves 2
Easy
Total time:
Use up old cheese
Skip to ingredients
- Cheese and Thyme Puddings
Nigel Slaterâs fuss-free soufflés are perfect for using up any leftover cheese and herbs and are ready in 15 minutes.
- Ingredients
- a little butter
- 135g/4¼oz freshly grated parmesan
- 4 large free-range eggs
- 300g/10½oz leftover cheese, grated
- 100ml/3½fl oz double cream
- a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
- salt and black pepper
Method
step 1
Preparation methodstep 2
Preheat the oven to 200C/400F/Gas 6.step 3
Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan.step 4
Separate the eggs, putting the whites into a bowl big enough to whisk them in.step 5
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.step 6
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.step 7
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.step 8
Serve immediately whilst the puddings are still puffed and golden.
