Dinner

Parmesan Custard Pots is for Dinner.

Parmesan Custard Pots takes several minutes to prepare.

Parmesan Custard Pots takes several minutes to cook.

Parmesan Custard Pots makes 6 servings.

The ingredients for Parmesan Custard Pots are:

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

Here is how you make Parmesan Custard Pots:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Parmesan Custard Pots is:

• 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

Parmesan Custard Pots is French cuisine.