Ramequins

Preparation:

Preparation: Put a saucepan on the heat with the milk, the butter, two pinches of salt and a little pepper. Bring to the boil, remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon. Put the mixture back on high heat, stirring constantly, and remove from the heat only when the mixture comes away from the sides of the saucepan. Then add, one at a time, 3 whole eggs, 40 g of grated cheese and all that into cubes. Then grease the plate. Pour the mixture into a pocket of pastry cloth (fitted with a smooth stick of one centimeter in diameter) and, pressing, form small mounds of mixture on the buttered plate, the size of a walnut. Beat the remaining egg, brush it on the ramequins and sprinkle them with 10 g of grated cheese. Place in a preheated oven (180 degrees) and cook over moderate heat for about 15 minutes, or until puffy and golden brown; serve them immediately, on a previously heated serving dish.