1 1/2Tbspunsalted butterplus additional for the ramekins
1 1/2Tbspall purpose flour
1/8tspground white pepper
1/8tspred pepper flakes
1/3Clarge egg whites
1/2Cshredded Swiss cheese
Preheat oven to 400 °F.
Butter the bottom and sides of your small (4-6oz) ramekins. Shake Parmesan around within the buttered dishes, coating well. Save extra cheese for sprinkling.
In a small saucepan over medium heat, combine butter and flour. Add hot milk. Bring to a light boil for 2-3 minutes. Add seasonings. Stir well and remove from heat. Whisk in egg yolks one at a time. Set aside.
In a medium bowl, beat egg whites until stiff peaks form.
Stir 1/4 of the egg whites into yolk mixture. Fold remaining in with shredded Swiss cheese.
Fill ramekins 3/4 of the way full. Sprinkle with remaining Parmesan cheese and 1 tsp breadcrumbs per dish.
Place in oven. Immediately reduce heat to 375 degrees. Bake for 25-30 minutes or until puffed up and golden.
Slightly adapted from: The Way to Cook by Julia Child.