Parmesan evokes the charm of Italy. It melts well at high temperature and provides both a fragrance and inimitable color …
Serves 4 Preparation & Cooking time 45 minutes
- 200 ml (1 cup) whipping cream
- 10 g Cornstarch ( Corn Flour)
- 100 g (5 Tbsp) parmesan cheese
- 2 eggs, beaten
- 1 garlic clove, crushed
- Freshly ground pepper
- 1 tomato coulis
Mix the cornstarch with a small amount of water.
Heat the cream in a saucepan and at first boil, remove from heat and add your diluted cornstarch. Stir well. Add the crushed garlic clove.
In a bowl, beat the eggs with the Parmesan cheese and add your first preparation (cream & cornstarch). Pour this mixture into buttered and floured porcelain ramekins.
Place your ramekins in a baking dish in a water bath and bake in an oven for about 25 minutes at 170 ° C (375°F). Remove from oven, let cool before removing from the ramequins and serve with a tomato coulis if you like.