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Recipe details
Broiled Cream, Parmesan, and Egg Ramekin
A compact French ramekin of creamy baked egg topped with a browned Parmesan crust, finished under the broiler.
≈ 198 kcal/100 g · ≈ 275 kcal/serving
25 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 eggs100 g
heavy cream30 ml
finely grated Parmesan7 g
salt0.75 g
ground black pepper0.3 g
Cookware and utensils
6-inch broiler-safe ramekin
mixing bowl
whisk
baking sheet
oven mitts
Directions
01
Heat the oven to 375°F/190°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
375°F/190°C
02
Whisk the eggs, cream, salt, and pepper in the bowl.
Products
large eggs — 100 g; heavy cream — 30 ml; salt — 0.75 g; ground black pepper — 0.3 g
Action
Whisk
Time
2 min
Temperature
Room temperature
03
Pour the mixture into the ramekin.
Products
large eggs — 100 g; heavy cream — 30 ml
Action
Pour
Time
1 min
Temperature
Room temperature
04
Bake the ramekin until the egg is nearly set and the center reaches 160°F/71°C.
Products
large eggs — 100 g
Action
Bake
Time
10 min
Temperature
375°F/190°C; center 160°F/71°C
05
Sprinkle the Parmesan over the surface.
Products
finely grated Parmesan — 7 g
Action
Sprinkle
Time
1 min
Temperature
Hot ramekin
06
Broil the ramekin until the cheese is browned and the egg remains at least 160°F/71°C.
Products
finely grated Parmesan — 7 g; large eggs — 100 g
Action
Broil
Time
3 min
Temperature
High broiler; egg at least 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
