Ingredients
• 200g eggs
• 600ml milk
• 30g Knorr Professional Vegetable Bouillon Powder
• 20g Colman’s Dijon Mustard
• 2g cayenne pepper
• 0.5g ground nutmeg
• 250g cheddar cheese, grated
• 200g breadcrumbs, plus 40g for dusting
• 10g butter
Method
- In a bowl whisk together the eggs, milk, Knorr Professional Vegetable Bouillon Powder, Colman’s Dijon Mustard, nutmeg and cayenne pepper.
- Stir in the cheese and breadcrumbs and mix thoroughly.
- Grease the individual ramekins with butter and line with breadcrumbs.
- Fill the dishes with the cheese pudding mixture and cook at 180C for 10 mins or until just cooked through.
