Cream cheese
Instructions
Prepare the cream: while boil milk, beat the eggs as to make an omelette by incorporating the grated cheese, a pinch of salt, pepper and nutmeg.
Slowly pour the boiling milk over the eggs, continuing to beat until the cheese has melted.
Transfer the mixture into a mold from charlotte anointed with butter, cover and place it in a large saucepan half-full of boiling water.
Put the two half height containers in a preheated oven at 150 degrees and cook the custard for an hour.
Be careful that the bath water doesn't raise never boil! The cream is ready when, by pricking the mould in the Centre with a stick, it will dry.
Prepare the sauce: heat the butter in a saucepan, add the flour and stir for a minute to moderate flame.
Add the tomato sauce and diluitela with hot water.
Add salt, pepper and, after having covered in 3/4, to 15 minutes gilds.
Cream baked on a heated serving dish and sprinkle with the sauce.
However, if you would prefer not to sformarla you can cook in an oven dish based and serve with the sauce.
Ingredients and dosing for 6 persons
- For the cream:
- 100 cl of milk
- 8 eggs
- 150 g of grated gruyere cheese
- Salt
- Pepper
- Grated nutmeg
- For the sauce:
- 200 g of concentrated tomato sauce
- 20 g of flour
- 30 g of butter
- 2 cups of hot water
- Salt
- Pepper