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Recipe details
French Broiled Egg-and-Cream Ramekin
A single portion of softly creamy baked egg finished under the broiler for a lightly browned top, served as a French dinner dish.
≈ 260 kcal/100 g · ≈ 295 kcal/serving
20 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg1 pcs
heavy cream60 ml
cooking oil2 ml
salt0.5 g
black pepper0.2 g
Cookware and utensils
250 ml ovenproof ramekin
baking dish
small bowl
whisk
Directions
01
Brush the ramekin with oil.
Products
cooking oil — 2 ml
Action
Brush
Time
1 min
Temperature
room temperature
02
Whisk the cream, salt, and pepper in a bowl.
Products
heavy cream — 60 ml; salt — 0.5 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
room temperature
03
Pour the cream mixture into the ramekin.
Products
heavy cream — 60 ml
Action
Pour
Time
1 min
Temperature
room temperature
04
Crack the egg into the center of the ramekin.
Products
large egg — 1 pcs
Action
Crack
Time
1 min
Temperature
room temperature
05
Place the ramekin in the baking dish and add hot water halfway up its side.
Products
No products at this step
Action
Place
Time
2 min
Temperature
hot water, about 80°C / 175°F
06
Bake the ramekin in the water bath until the egg white is set.
Products
No products at this step
Action
Bake
Time
10 min
Temperature
180°C / 350°F
07
Broil the ramekin until the top is lightly browned and the egg reaches a safe temperature.
Products
No products at this step
Action
Broil
Time
3 min
Temperature
broiler high; egg at least 74°C / 165°F
08
Remove the ramekin from the water bath and serve carefully.
Products
No products at this step
Action
Remove
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
