Mince the St. Severin through a meat grinder and then mix well in a food processor together with the yolks, spices, milk and Parmesan cheese. Then add flour, white bread crumbs and starch flour. At the end, fold in the stiffly beaten egg whites. Line 10 aluminum ramekins with plastic wrap, pour in the mixture and place in the pan. Fill the pan with boiling water and cook the ramekins in the oven at 150 – 160 °C for approx. 25 minutes.
Preparation Tip:
The cheese pudding can also be prepared in the steamer.
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