How to make
Make a light roux from 2 tbsp of butter and the flour, dilute with the milk and boil a bit.
Once the mixture cools, add the separated egg yolks, black pepper, salt and 3 oz (90 g) of grated emmental. Stir well.
Gradually beat the egg whites into snow and add them as well, pour the mixture into an oiled pudding form and bake in a low oven.
Just prior to the end of baking, arrange pieces of the remaining cheese and let it melt.
