For the custard
4 egg whites (separated from yolks)
200 g grated Parmesan cheese
200 g white cheese, crumbled with a fork
1 cup whole milk (240 ml)
1 nutmeg, freshly ground
1 pinch of black pepper
Butter, for greasing
Salt to taste
For the sauce
1 tablespoon cornstarch
1 cup whole milk (240 ml)
1 tablespoon curry powder
1 small onion, grated
1 can of heavy cream (300 g)
For the custard
4 egg whites (separated from yolks)
200 g grated Parmesan cheese
200 g white cheese, crumbled with a fork
1 cup whole milk (240 ml)
1 nutmeg, freshly ground
1 pinch of black pepper
Butter, for greasing
Salt to taste
For the sauce
1 tablespoon cornstarch
1 cup whole milk (240 ml)
1 tablespoon curry powder
1 small onion, grated
1 can of heavy cream (300 g)
Preheat the oven to 200°C (hot)
Grease eight 7.5 cm diameter mini molds with butter each
In a medium bowl, mix together the yolks, cheeses, milk, nutmeg, and black pepper until smooth
Check the salt. Reserve
In a stand mixer, beat the egg whites until stiff peaks form
Add to the reserved mixture and fold gently
Pour into prepared molds and bake in a water bath at 200°C for 30 minutes or until lightly golden
Prepare the sauce: In a medium pan, mix together the cornstarch, milk, curry powder, and onion over medium heat, stirring constantly, until thickened
Add heavy cream, stir well, and remove from heat
Unmold the custards and serve with warm sauce
352 calories per serving
