Baked Cheese Fondue

Not the Swiss pot at all, but a baked cheese pudding: breadcrumbs soaked in hot milk, melted cheese, and whisked egg whites folded through so it rises like a soufflé. Eat it the moment it comes out.

Time: 35 min · Lunch

Ingredients

• milk — 240 ml
• soft stale breadcrumbs — 60 g
• mild cheese, cut small — 110 g
• butter — 1 tbsp
• salt — 0.5 tsp
• eggs, separated — 3 pcs

Instructions

1. Heat the oven to 180°C (350°F) and butter a baking dish.
2. Heat the milk until it steams and pour it over the breadcrumbs.
3. Stir in the cheese, butter and salt while the mixture is still hot so the cheese melts.
4. Beat the egg yolks until pale and mix them through.
5. Whisk the whites to stiff peaks and fold them in, cutting through the mixture rather than stirring.
6. Pour into the dish and bake for 20 minutes, until puffed and golden; serve immediately, before it sinks.

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