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1
Pastry: Thoroughly butter 6 heat-proof soup bowls 2 to 3 inches deep and 6 inches in diameter.
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2
Place the flour and butter in a food processor and pulse to break the butter up into pea sized pieces.
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3
Add the yolks and 2 tablespoons of water and pulse to barely combine, adding the additional tablespoon of water if needed.
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4
Chill for 30 minutes.
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5
Roll the dough out to 1/8-inch thickness and line the buttered soup bowls, trimming any excess.
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6
Chill for 30 minutes then bake at 400 degrees F until pastry is set but not picking up any color, approximately 30 to 35 minutes.
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7
Filling: Mix the butter and cheese together in a food processor.
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8
Place the eggs and sugar in a bowl and place it over hot water and whisk until very light and fluffy.
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9
(If using an electric mixer there?s no need to put it over hot water.)
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10
Fold in the sifted flour and baking soda followed by the melted butter/cheese mixture.
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11
Pour the filling into the pastry-lined bowls, filling them to the top.
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12
Bake at 400 degrees F for 35 to 45 minutes or until well browned, puffed up and a skewer stuck in the center comes out clean.
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13
Traditionally the top should be very dark, almost black.
