Savoury Cannelé with grated Entremont comté cheese

Ingredients

• 200 g grated Entremont Comté cheese
• 50 cl milk
• 60 g butter (+ 50 g for the mould)
• 2 whole eggs + 2 yolks
• 100 g flour
• Salt + pepper corns

Preparation

Pour the milk into a saucepan. Add the butter and bring to the boil.

In a bowl, mix the flour and eggs. Gradually incorporate the boiling milk. Stir again. Salt and pepper to taste. 

Add the grated Entremont comté cheese. Stir.

Leave to stand for 1 hour in the fridge.

Pre-heat the oven at 210 °C. Pour the mixture into mini cannelé moulds greased with the butter. The moulds should be 3/4 filled.

Bake at 210 °C. After 10 minutes, lower the heat to 170-180 °C and bake for approximately 25 minutes. Eat warm.

Photo Credits : Stéphanie Iguna (Geek and Food)