Recipe courtesy of


  • 50g Unsalted butter
  • 2tbsp Plain flour
  • 200ml Milk warm
  • 50g Strong cheddar finely grated
  • 50g Gruyère finely grated
  • 1tsp Anchovy paste
  • 3 Happy Egg yolks
  • 4 Happy Egg whites
  • 1tsp Water warm
  • Salt and pepper


  • STEP 1

    Preheat the oven to 180ºC/350ºF/Gas Mark 4.

  • STEP 2

    Begin by making a roux. Melt the butter in a pan and whisk in the flour - it should become a crumbly mixture. Continue to gently whisk while slowly adding the warmed milk, until a paste has formed which is the consistency of double cream. You may not need to use all the warmed milk.

  • STEP 3

    Add the cheese, anchovy paste and salt and pepper. Whisk all together until the cheese has melted. Take off the heat for 5 minutes.

  • STEP 4

    When cool enough to touch, add the egg yolks and a teaspoon of warm water, then whisk together.

  • STEP 5

    Prepare four ramekins, or a large dish, by rubbing the edges with butter, then chilling them in the fridge.

  • STEP 6

    In a separate bowl, whisk the egg whites until peaks form and hold stiff peaks.

  • STEP 7

    Fold ¼ of the egg whites into the mixture and mix thoroughly - this will bind the egg whites and the mixture together. Then very gently using a wooden spoon, fold the remaining egg whites into the mixture, taking care to keep as much air in the mixture as possible.

  • STEP 8

    Pour the mixture into the ramekins up to approximately ⅔ deep.

  • STEP 9

    Place ramekins on a preheated baking tray and using a blow torch, quickly and lightly, brown the tops before placing in the oven for 10-12 minutes. Serve immediately.