Boil milk and cream together. Melt butter, mix in the flour and stir over heat 5 minutes, adding the milk and cream mixture a little at a time. When thoroughly cooked, remove from heat and stir in cheese, seasonings and the yolks of all 8 eggs, well beaten, and the whites of 2 even better beaten. When well mixed, fold in the remaining egg whites, stiffly beaten, until you have a batter as smooth and thick as cream. Pour this into ramekins of paper, porcelain or earthenware, filling each about ⅔ full to allow for them to puff up as they bake in a very slow oven until golden-brown (or a little less than 20 minutes).
Le Ramequin Morézien
This celebrated specialty of Franche-Comté is described as "a porridge of water, butter, seasoning, chopped garlic and toast; thickened with minced Gruyère and served very hot."
Several French provinces are known for distinctive individual Puffs usually served in the dainty fluted forms they are cooked in. In Jeanne d'Arc's Lorraine, for instance, there are the simply named Les Ramequins, made of flour, Gruyère and eggs.
Swiss-Roquefort Ramekins
¼ pound Swiss cheese
¼ pound Roquefort cheese
½ pound butter
8 eggs, separated
4 breakfast rolls, crusts removed
½ cup cream
The batter is made in the usual way, with the soft insides of the rolls simmered in the cream and stirred in. The egg whites are folded in last, as always, the batter poured into ramekins part full and baked to a golden-brown. Then they are served instantaneously, lest they fall.