Parmesan Custard PotsSubmitted by: IMELDASHOEQUEEN
IntroductionFrom taste magazine From taste magazine
1 sprig thyme
2 egg yolks
120g grated parmesan
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.