Method

Prepare the pears by heating the butter and honey in a pan and cooking until soft. Set the cooked pears aside. Preheat the oven to 180ºC. Butter 6 ramekins or soufflé moulds and set aside. Melt the butter and add the flour to make a roux. Add the milk little by little until all the milk is added. Whisk to make a thick white sauce and add the grated cheddar. Season to taste with the nutmeg, salt and pepper. Allow the white sauce to cool, add the mustard and egg yolks and mix well. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Divide the mixture into the 6 ramekins and bake in a preheated oven for 12-15 minutes or until golden in colour. Serve straight from the oven with the caramelised pears.

Recipe by Jacques Erasmus
Photograph: Mickey Hoyle