Recipe by Samuel Holden
Fattening! very very bad for you--but taste it--you'll see!
Top Review by Kitchenette
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.
- 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
Directions See How It's Made
- 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!