Created by Chef Cathy S. Parsons, New York Wine & Culinary Center, Canandaigua, NY
Pan spray or butter as needed
Parmesan cheese, shredded as needed
1-1/2 tbsp. butter
2 tbsp. flour
1-1/2 tsp. salt
3/4 cup 2% or whole milk
1/4 cup pure maple syrup
1 cup cheddar cheese, shredded
3 eggs, separated
1/2 cup cooked bacon bits
Pure New York State Maple Syrup, as needed
Dice the bacon into small pieces. Render in a pan until crispy. Remove from pan; drain on paper towels.
Preheat oven to 375º F. Liberally grease 4-5 ramekins. Place some shredded Parmesan cheese into the greased ramekins and turn to coat the sides and bottom evenly.
Melt butter in a saucepan. Add flour, salt and stir. Cook for about 3 minutes or until golden in color. Whisk in milk, maple syrup, and cheddar until smooth. Bring to a simmer while whisking. Place yolks in a bowl. Temper hot cheese mixture into yolks and whisk well. Pour entire yolk mixture back into the original pot. Let simmer an additional 30 seconds while whisking. Turn off heat, fold in cooked bacon bits and cool over an ice water bath.
Whisk whites to stiff peaks. Stir in 1/3 of whites into cooled cheese
mixture. Fold in remaining 2/3 whites. Portion into ramekins. Bake
30-35 minutes or until golden and fluffy. Serve immediately with Pure
New York State Maple Syrup