Preheat the oven to 180ºC. Brush the base and sides of 4 x 1 cup capacity ramekins with melted butter, dust with ground almonds, making sure to shake out any excess almonds.
Heat the milk and bay leaves and set aside to infuse. Melt the butter in a medium pot, add the flour and cook for 1–2 minutes or until the mixture turns golden, whisking constantly.
Whisk the hot milk into the butter/flour mixture and bring to the boil. Cook for 2–3 minutes while whisking continuously. Add the mustard and cheese and stir until the cheese has melted. Set aside to cool. Season to taste.
Whisk the egg yolks into the cheese sauce, set aside until needed. Whisk the egg whites until stiff peaks form. Fold 1/3 into the cheese sauce, then gently fold in the rest.
Divide the mixture evenly between the moulds. Place on a baking tray and bake for 20–25 minutes or until puffed up and golden. Do not open the door at all during cooking time.
To Serve Remove from oven and serve immediately.
Text and image: Fairlady