Cheese Ramekins

Name: Cheese Ramekins
Yield: Makes 4 generous or 6 modest servings
Ingredients: ½ teaspoon chopped thyme leaves or pinch of dried; ½ teaspoon chopped thyme leaves or pinch of dried; 1 bay leaf; ½ small onion, cut into large pieces; 1⅓ cups milk or water; 1⅓ cups milk or water; 2 to 3 tablespoons freshly grated Parmesan cheese; butter for the baking dishes; 1 parsley branch; ½ teaspoon salt; 5 eggs; 5 ounces (about 1½ cups) cheese such as Gruyère, Fontina, cheddar, or goat cheese; 5 ounces (about 1½ cups) cheese such as Gruyère, Fontina, cheddar, or goat cheese; 5 ounces (about 1½ cups) cheese such as Gruyère, Fontina, cheddar, or goat cheese; 5 ounces (about 1½ cups) cheese such as Gruyère, Fontina, cheddar, or goat cheese; 5 ounces (about 1½ cups) cheese such as Gruyère, Fontina, cheddar, or goat cheese; ¼ cup butter; 5 tablespoons unbleached white flour

Preparation info

Makes
4
generous modest servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Cheese ramekins have the light and airy charm of soufflés but are slightly sturdier, holding their cloud of air for at least a few minutes. They are quick to put together and have the irresistible fragrance of melting cheese.

The flavor of these ramekins comes from the singular characteristics of the cheese you use. Gruyère and Fontina cheeses are sweet and nutty. Cheddar is less elusive but has a strong, familiar taste that goes wonderfully with tomatoes. Goat cheese is subtle and

Ingredients

Vegetarian
Breakfast

Ingredients

Method