Prep 24 hrs
Cook 2 hrs 2 mins
Fattening! very very bad for you--but taste it--you'll see!
- 1 cup unskimmed milk
- 1 cup double cream
- 1 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 ounce white flour
- 1 ounce butter
- 1 cup grated cured cheese (or as strong as you like it)
flavouring if you have the time
- 2 cardamom pods
- 2 bay leaves
- 1 onion, cut into large pieces
- If you have time (in the morning), put the milk in a heavy pan and heat along with the nutmeg, pepper, cardamoms, bay leaf and onion.
- Boil and turn off the heat.
- Steep for at least 2 hours, the longer the better (don't discard the onions afterwards, they're great for making"caramelized onions").
- Take a heavy based pan and melt the butter.
- Stir in the flour and "cook" it for about 2 minutes on a low heat (do not let it brown).
- Remove from the heat and let it cool slightly.
- Strain the milk (if you've flavoured it) and whisk it into the roux.
- Place back on the heat and bring it to the boil.
- Lower the heat and add double cream.
- Homogenize and add cheese.
- Stir until the cheese has melted.
- Can be frozen, chilled, reheated, microwaved, whatever!
This was very good, except for the nutmeg. I really disliked the flavor it added, and I only used 1/2 tsp. (To be fair, others said they couldn't taste it.) Also, I'd recommend using a strong, sharp cheddar. The mild cheddar I used didn't give this a cheesy enough flavor for me.
Wow.....will keep forever and make on days when we feel sinful. Also, love the fact that it can be reheated. Thanks.....
If the reaction of my guests is any indication, this deserves 5 ++ stars.