Parmesan custards & crispy bacon

Parmesan custards & crispy bacon

From
Posh Eggs
Serves
4
Prep
50 mins
Photographer
Louise Hagger

These are sinful savoury baked custards served with crisp, smoked streaky bacon for dipping. Anchovy toasts would also be a wonderful addition.

Ingredients

Quantity Ingredient
150ml double cream
150ml milk
55g finely grated parmesan
4 tablespoons finely grated parmesan, for sprinkling
2 large egg yolks
pinch salt
1/2 teaspoon mustard powder
8 rashers smoked streaky bacon, to serve

Method

  1. Heat the cream, milk and parmesan in a small saucepan over low heat, stirring every now and then, until a few bubbles appear at the edges. Remove from the heat, cover and set aside for 30 minutes to allow the flavours to infuse. Preheat the oven to 150°C.
  2. Whisk the egg yolks in a bowl with the salt and mustard powder. Slowly pour in the parmesan cream, whisking well as you do so. Divide the mixture between four small 100 ml ramekins and arrange in a roasting tray. Carefully pour just-boiled water into the tin to reach two-thirds up the sides of the ramekins. Cook in the oven for 30 minutes. Sprinkle each with a tablespoon of grated parmesan then return to the oven for a further 10 minutes. Remove from the oven and leave in the water bath for 5 minutes.
  3. Preheat the grill to medium-high. Spread the bacon rashers out on a baking tray and grill for 3 minutes, turning once until crisp. Serve the custards whilst still warm with the crispy bacon for dipping.
Tags:
eggs
breakfast
lunch
dinner
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