Ingredients
- 1 cup cream, half-and-half, milk or a combination, gently heated just until warm
- 3 eggs, at room temperature
- ¾ cup grated Emmenthal, Gruyère, Cantal or a combination
- ¼ cup grated Parmesan or hard pecorino
- ½ teaspoon salt
- ¼ teaspoon cayenne, or to taste
- Butter as needed
Steps
- Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
- Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Enjoy!
Source cooking.nytimes
