Ramequins au fromage

Name: Ramequins au fromage (Individual cheese custards)
Yield: For 4 to 6
Cuisine: French
Ingredients: Freshly grated nutmeg; ¼ teaspoon salt; 1 cup (90 g) grated Gruyère and Parmesan cheese, mixed; 1 cup (90 g) grated Gruyère and Parmesan cheese, mixed; 4 eggs; 2 tablespoons all-purpose flour; 1 cup (¼ L) heavy cream, or half milk and half cream; 1 cup (¼ L) heavy cream, or half milk and half cream; 1 cup (¼ L) heavy cream, or half milk and half cream; Freshly ground pepper

Individual cheese custards

Preparation info

For
4 to 6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

4 eggs
2 tablespoons all-purpose flour
1 cup (¼

Europe
France
Lunch
Starter
Vegetarian
Mediterranean

Method

Butter the ramequins well. Separate two of the eggs.

Place the flour in a medium-sized saucepan. Whisk in the cream (or cream and milk) by drops to make a thick paste, and then in a steady stream as the flour smooths out; don’t worry if the sauce has a few lumps (it will even out later). Beat in the 2 whole eggs plus the 2 yolks and set the pan over medium heat, whisking until the mixtu