Charlottes are usually sweet with a base of bread, however in this recipe I have made it a savoury charlotte.
I felt like something cheesy and have not tried anything like this before.
I was given a few dozen fresh eggs, so needed something that had eggs and cheese in it. I then decided to add chilis to it as have a big bag of them, and they would give it a bit of "zing".
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 4 as an accompaniment
Ingredients ½ thick slice bread, cubed
4 slices bread, with crusts removed
100 ml milk
20 g butter
1 - 2 eggs, separated
¾ tbsp flour
115 g cheese, grated
1/8 tsp ground nutmeg
50 ml cream
Chilis to your taste
Lightly grease a 10 cm deep baking dish, or casserole with a bit of oil, or line with baking paper - I actually used a springform as did not have such small casseroles.
Preheat the oven to about 180° fan forced.
Put the bread cubes in a small dish and cover with half the milk.
Put the bread slices in another bowl and put the remaining milk over them.
Leave both of these bread bowls to soak in the milk.
In another bowl cream the butter until soft. Mix in the egg yolks,slowly.
Stir in the flour, and then the soaked bread cubes.
Add the cheese, nutmeg and salt, if using (I did not, as the cheese has a lot of salt).
If using chilis, add these, and I used about 3 dried chilis, chopped.
Blend this well, and then stir in the cream.
Whisk the egg whites till they are stiff, and then carefully fold them into the cheese mixture.
Line the baking dish with the soaked bread slices.
Pour the cheese mixture into the centre.
I also added a chopped chili on the top
Bake for about 50 minutes or until the charlotte has puffed up a bit and is golden brown.
Serve hot or it is also nice cold the following days. It can be served as a meal with say, a tomato salad or similar. I served it with my salmon steak and mango.