Creamy Parmesan Custards – a delicious recipe with heavy cream, milk, freshly grated Parmesan cheese, salt, white pepper, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, combine the cream with the milk, cheese, salt and pepper and cook over moderately high heat until bubbles appear around the edge.
2
Remove from the heat, cover the pan and let the cream steep for 30 minutes.
3
Preheat the oven to 250.
4
Pour the cream into a measuring cup and slowly whisk in the egg and yolk.
5
Pour the custard into twelve 1-ounce ovenproof egg cups.
6
Set the cups in a roasting pan.
7
Pour enough boiling water into the pan to reach halfway up the sides of the cups.
8
Transfer the pan to the oven and bake the custards for 1 hour, or until set.
9
Remove the pan from the oven and let the custards cool in the water bath for 5 minutes.
10
Remove the custards from the pan.
11
Top them with gravlax and arugula and serve warm.
220
kcal
Calories
18
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup freshly grated Parmesan cheese, 1/8 teaspoon salt, and more.
Yes, Creamy Parmesan Custards falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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