Parmesan Custard Pots
- Number of Servings: 6
Ingredients
600ml milk2 bayleaves1 sprig thyme1 anchovy4 peppercorns4 eggs2 egg yolks120g grated parmesan
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.
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.
Nutritional Info 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
Member Reviews