Stir Emmental into the base before folding in the whites. Prepare the table and ramekins first: the aerated mixture should go straight into the oven.
Let the base become lukewarm, fold in the whites gently and serve straight from the oven.
Ingredients and timing for 4
Serves 4 · 50 min
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 4 eggs, separated
- 220 ml milk
- 25 g butter, plus extra for the ramekins
- 25 g flour, plus extra for dusting
- 70 g grated Emmental
- 60 g finely chopped cured ham
- Pepper and nutmeg; salt only if needed
Step-by-step method
- Prepare four ovenproof ramekins of about 200 ml with butter and a fine coating of flour. Heat the oven to 190°C, conventional heat.
- Melt the butter and stir in the flour without browning. Gradually whisk in the milk until thick and smooth.
- Remove from heat, stir in Emmental and let cool to lukewarm. Add yolks and ham. Do not taste the uncooked egg mixture.
- Whisk whites in a clean dry bowl to firm but flexible peaks. Stir one spoonful into the base, then gently fold in the rest.
- Fill ramekins about three-quarters full and bake immediately. Start checking around25minutes; timing depends on the oven. Check74°C in the centre with a clean thermometer. Serve immediately and warn that the dishes are hot.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
Editorial proposal, not kitchen-tested. Check egg, milk, wheat and ham ingredients. Refrigerate leftovers within 2 hours, or 1 hour above 32 °C; reheat to 74 °C. Texture changes.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Choose your ham and plan your purchase
You need 60 g of ham for four servings. Check the declared pack weight and measure only the quantity required by the recipe. Store any remainder according to its label.
Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.