| Boil the milk with a pinch of salt. Add
a hint of pepper from the pepper mill and a little grated nutmeg. As soon
as the milk starts boiling, add the grated cheese. Stir continuously until
the cheese melts completely. Remove from the heat. Beat the whole eggs
and the yolks together. Pour in the milk, whisking thoroughly. Pour this
mixture into lightly buttered individual ramekins. Cook in a bain-marie
in the oven (350F) for 35 minutes. Meanwhile, make the sauce: Skin and
finely chop the onions. Soften for 4 minutes in a saucepan with 2 tablespoons
of butter. Add the paprika. Stir. Pour in the white wine. Reduce completely
over a high heat. Then mix in the cream and cook for 5 minutes. Turn out
the ramekins. Serve on a serving dish or on individual plates. Coat with
the sauce and sprinkle with chopped chives.
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Ingredients:
1 pint milk 3 oz Comte cheese, grated 2 eggs and 3 egg yolks salt, pepper, nutmeg Sauce:
Preparation Time 20 mn
Tip:
Wine:
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