Ingredients Jump to Instructions ↓

  1. 1 quart heavy or whipping cream

  2. 8 eggs

  3. 3 tablespoons cornstarch

  4. 6 ounces grated Parmigiano-Reggiano cheese

  5. 1 can (14 1/2 ounces) stewing tomatoes with onions and celery, or other tomato

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : Preheat your oven to 325°F. Bring cream to boil, being careful not to boil over the side of the pot. Removepot from the stove, add cornstarch and eggs, one at a time but beating briskly.Add the cheese and continue beating just until the cheese is incorporated.Carefully pour into buttered and lightly floured ramekins or a muffin pan. Bake for 20 to 22 minutes until lightly browned on top. Loosen around the edgeswith a knife, and turn out onto individual plates. Top with sauce. Makes about 8 servings, depending on the size of your ramekins.


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