Fall 2008

This is the kind of recipe I clip out of the newspaper - this time it was The New York Times and put on the kitchen counter to try right away. Any recipe this simple is too good to be true. In fact it invites complication such as the last minute addition of 4 ounces chopped and sauteed mushrooms and improvisation like a different combination of cheeses (end pieces). When I first
watched a French friend whip up this dish for lunch, I was amazed. Now I have the recipe.

Ingredients:
1 cup milk or cream, or a combination, warmed to room temperature
3 eggs at room temperature
3/4 cup grated Gruyere or Cantal cheese
1/4 cup grated Parmesan or pecorino
1/4 teaspoon fine sea salt
1/4 teaspoon cayenne pepper, or to taste
Soft butter as needed to butter the molds

Directions
1. Preheat the oven to 325 degrees. Butter-6 small ramekins (8 if you add mushrooms).

2. Combine the remaining ingredients thoroughly, and divide among the ramekins.

3. Bake for 30 minutes until puffed and almost firm. (Check after 25 minutes.)

4. Cool on a rack and serve warm or at room temperature.