Posted by: Joan Spiller | October 26, 2010

Parmesan Custard Pots – Recipe

Gorgeous entree idea here – silky smooth custardy savoury – I don’t know how to explain it better so you’ll just have to trust me and make ’em!

600ml cream
2 bay leaves
1 sprig thyme
2 minced capers (opt)
4 peppercorns
4 free range eggs
2 egg yolks
120g parmesan cheese – grated (finely, ideally) plus extra for serving

Preheat oven to 160deg C.

Chuck the cream, herbs, spices and capers (if using – these add a nice saltiness – could substitute with a mashed anchovy if you’d prefer?) into a pot and warm slowly, until just below boiling point. DO NOT BOIL.

Whisk eggs and yolks and mix in the parmesan cheese.

Strain the warmed cream over the eggs and whisk to mix all together.

Pour into 6 small buttered (100ml size) dishes.

Stand dishes in a roasting pan add add enough cold water to about 1/2 the way up the sides of the dishes. This aids even cooking..

Bake in a preheated oven for 25 mins until golden.

Remove from the oven for 10 or so mins before serving.

Serve in the dishes, garnished with a little extra cheese and nestled up to some salad leaves tossed in oil and balsamic and hot crusty bread that’s been rubbed with fresh garlic.
SO simple and sexy – people will think you’re frightfully clever and awfully posh!


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