Parmesan custards with anchovy toasts
Savoury, silky-smooth baked Parmesan custards seasoned with a hint of cayenne pepper. Paired with crispy sourdough toasts topped with savoury anchovy butter, they offer a wonderful contrast of rich, creamy, and crisp textures. Serve warm as an impressive starter for a dinner party.
Ingredients
- Single cream150 ml
- Milk100 ml
- Egg yolk4 ცალი
Instructions
4 steps- 1
Preheat the oven to 170C/150C Fan/Gas 3.
- 2
Heat the cream, milk and most of the Parmesan in a large saucepan over a medium heat until the cheese melts. Pour in the yolks and beat together.
- 3
Divide the mixture between 2-4 small ramekins. Place the ramekins in a deep-sided roasting tin and carefully add enough boiling water to reach halfway up the sides of the ramekins (this is called a bain-marie.) Transfer the tin to the oven and bake for 15-18 minutes, or until just set. Sprinkle with the remaining Parmesan and place under a hot grill until the top is golden.
- 4
Meanwhile, blitz the anchovies and butter in a blender or food processor. Spread on the bread and sandwich together. Butter the outsides of the sandwich and grill in a toasted sandwich maker until browned. Cut into fingers and serve with the Parmesan custards for dipping.
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
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