2 cups of milk
2 slices of 1/2 cm thick onion
2 stalks of celery
salt and white pepper to taste
1/2 cup of fresh white breadcrumbs
6 eggs
2 cups of milk
2 slices of 1/2 cm thick onion
2 stalks of celery
salt and white pepper to taste
1/2 cup of fresh white breadcrumbs
6 eggs
Preheat the oven to moderate temperature (170°C)
In a saucepan, warm the milk with the onion and celery until it almost boils
Remove from heat and remove the onion and celery
Season with salt and pepper to taste and add the breadcrumbs
Let it rest for 5 minutes
Join the eggs and beat them with an electric mixer until the mixture is smooth
Place in 4 well-greased cups, each holding 1 cup
In a baking dish, place in a water bath at half the height of the cups, with hot water
Bake for 25 to 30 minutes
Let it cool for 2 or 3 minutes
Run a knife around the edges of the cups and unmold onto a warmed plate
If desired, serve with tomato sauce
Serves 4.
