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1
Preheat the oven to 375.
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2
Butter a deep 3- to 4-cup glass or ceramic baking dish.
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3
In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes.
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4
Rub them to remove any grit, then lift them out and cut into 1-inch pieces.
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5
Let the soaking liquid stand for 5 minutes so the grit falls to the bottom.
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6
Pour off the liquid, leaving any grit behind, and reserve.
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7
In a small saucepan, melt 4 tablespoons of the butter over moderate heat.
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8
Stir in the flour to make a paste, then whisk in the milk until smooth.
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9
Bring to a boil, whisking, then simmer over low heat, whisking often, until there's no floury taste, about 15 minutes.
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10
Season with salt and pepper, then scrape the white sauce into a medium bowl.
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11
Press a piece of wax paper directly on the surface of the sauce and set aside.
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12
In a small skillet, melt the remaining 2 tablespoons of butter.
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13
Add the shallot and cook over low heat until softened but not browned, about 4 minutes.
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14
Add the morels, a pinch of salt and the reserved morel soaking liquid and simmer over moderate heat until the liquid is reduced by half, about 3 minutes.
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15
Add the cream and simmer over low heat until it is reduced by two-thirds, about 5 minutes.
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16
Add the morel mixture to the white sauce and season with salt and pepper.
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17
Stir in the egg yolks and Parmesan until blended, then scrape the mixture into the prepared baking dish.
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18
Set the dish in a small roasting pan and pour enough hot water into the pan to reach halfway up the side of the dish.
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19
Transfer the pan to the oven and bake the sformato for about 45 minutes, or until just set.
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20
Remove the baking dish from the pan and let stand for 5 minutes.
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21
Run a knife around the side of the dish and invert the sformato onto a serving plate.
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22
Cut into wedges and serve at once.
