Ramequins
Instructions
Put on the heat a saucepan with milk, butter, two pinches of salt and a little pepper.
Bring to the boil, remove the Pan from the heat and add in one fell swoop the flour, stirring vigorously with a wooden spoon.
Put the mixture on the lively fire, always stirring, and remove from heat when the mixture will come off from the walls of the saucepan.
lncorporatevi then, one at a time, 3 whole eggs, 40 g of grated cheese and diced.
Grease so the plaque.
Pour the mixture into a pastry cloth Pocket (with smooth Rod an inch in diameter) and press, composed on buttered plate of piles of compound, the size of a walnut.
Beat the remaining egg, and spolverizzateli pennellatelo on ramequins with 10 g of grated cheese.
Passed in already warm oven (180 degrees) and bake in moderate heat for about 15 minutes, or until they are golden and puffy.
serve immediately, in a previously heated service dish.
Ingredients and dosing for 4 persons
- 120 g of white flour
- 20 cl of milk
- 4 eggs
- 25 g of butter
- 50 g of grated gruyère cheese
- 50 g of gruyere cheese cut into cubes
- Little of white pepper
- 2 pinches of salt
- For the plate:
- Little of butter