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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 12.1 g
  • Cholesterol: 192.6 mg
  • Sodium: 416.1 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 12.8 g

View full nutritional breakdown of Parmesan Custard Pots calories by ingredient
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Parmesan Custard Pots

Submitted by: IMELDASHOEQUEEN
Parmesan Custard Pots

Introduction

From taste magazine From taste magazine
Number of Servings: 6

Ingredients

    600ml milk
    2 bayleaves
    1 sprig thyme
    1 anchovy
    4 peppercorns
    4 eggs
    2 egg yolks
    120g grated parmesan

Directions

Preheat the oven to 160C. Place the milk, herbs, anchovy fillet and peppercorns in a pot and warm gently until just below boiling point.

Whisk eggs and egg yolks together and mix in the parmesan. Strain the warmed milk over eggs and whisk to combine.

Pour into 6 buttered 100ml ramekins. Stand ramekins in a roasting dish and add enough water to come halfway up the sides of the ramekins. Bake in the preheated over for 25 minutes or until golden, topping with a little extra grated cheese after 15 minutes.

Serve with garlic rubbed crostini and salad leaves.

Serving Size: 6 100ml servings

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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