2 cups (1 pint or .47 litre) milk
4 eggs (at room temperature) separated
8 ounces (225 gm) medium cheddar cheese, grated
3 tbsp (90 ml) grated parmesan cheese
2½ tbsp (75 ml) cornstarch
3 tbsp (90 ml) butter
salt and pepper to taste
Grease eight ceramic ramekins and preheat oven to 350°F or 180°C.
Melt the butter in a heavy-base saucepan, then stir in the cornstarch. Cook for a couple of minutes, stirring constantly. Pour in the milk and stir well, then add the egg yolks and bring to a boil over medium heat, stirring continuously with a whisk until thickened.
Remove from the heat and mix in the cheeses and seasoning with a spoon. Return to the heat and stir until the cheese has dissolved. Set aside and keep warm. Beat the egg whites with a dash of salt until stiff peaks form.
Gently fold the egg whites into the cheese mixture evenly mixed. Spoon into the ramekins and bake for 35 - 45 minutes until golden brown and risen.