The perfect spread for bread, this baked Parmesan custard is delicious served with crusty bread or fresh pears for dunking. It is easy and only takes 45 minutes to make.
THIS RECIPE PAIRS WELL WITH: Baguette-style breadsticks
Baked Parmesan custard
- 310ml (1¼ cups) milk
- 310ml (1¼ cups) fresh cream
- 5 fresh sage leaves
- 4 sprigs of fresh thyme
- 100g Parmesan, freshly grated
- 4 large egg yolks
- freshly grated nutmeg, to taste
- salt and freshly ground black pepper, to taste
- fresh crusty bread, to serve
- ripe pears, sliced, to serve
Preheat the oven to 150°C.
Place a heatproof bowl over a saucepan filled halfway with hot water, ensuring a snug fit. Bring the water to the boil. In the bowl, infuse the milk and cream with the fresh herbs until warm. Remove the herbs and add the Parmesan. Stir constantly until the cheese has melted.
Add the egg yolks, nutmeg, pepper and salt and stir until smooth and thick. Remove the bowl from the heat and allow to cool slightly.
Divide the mixture among 4 ramekins and place in a roasting tray. Fill the tray with hot water to halfway up the sides of the ramekins. Bake until the custard starts to thicken and set, about 30 minutes. Serve with crusty bread and fresh pears for dunking.
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