* 2 1/2 Tablespoons Unsalted butter
* 3 Tablespoons all-purpose flour
* 1 cup milk
* salt and pepper
* 3 large eggs
* 1 cup grated cheese

Pre-heat oven to 400*

In a medium saucepan, melt 2 Tbls butter over low heat. Add flour and cook over low heat for 3 minutes. This butter-flour mixture is known as the roux. Use the rest of the butter to coat two 8 oz. ramekins. Then sprinkle with grated Parmesan.

Meanwhile, heat the milk in a measuring cup in the microwave on full power for 1 minute. Whisk the milk into the flour mixture and increase heat to medium-low, stirring often until it comes to a boil.

When the sauce begins to boil, lower heat to simmer for a couple of minutes stirring well. Remove from heat and pour into a large bowl. Allow to cool for about 20 minutes. (You can also set bowl into a bowl of ice to hasten the cooling process.)

In another bowl, add eggs and whisk well. Add cheese to the beaten eggs and mix well. Now add egg mixture to the milk mixture.

Divide this between 2 ramekins filling to 3/4 of the way from the top. (you may have enough left for a third ramekin)

Bake on a cookie sheet for 35 minutes or until they are puffed and brown on top. Remove from oven and serve immediately.