Cream of parmesan and eggs

01500 GRANA CREAM and eggs INGREDIENTS for 8 PERSONS 4 whole eggs, 2 egg yolks, 1 cup of milk, 200 ml cream, 100 g of Parmesan cheese, 2 tablespoons fennel seeds, 400 g of Belgian Endive, 60 g butter, 1 dusting of white pepper, 1 pinch of salt.

Delete the core to Belgian heads and remove the leaves.

Wash, drain and pat dry; cut a small piece at the base of each leaf.

The remaining part of the leaves must be 2 cm longer than the height of the dishes.

Melt the butter soft focus and use one hand to brush the inside of the containers.

Brush the butter endive leaves, especially the pointed end.

The heat-resistant lined with Belgian leaves, fixing with the tip upwards.

The tips of the leaves must protrude about 2 cm from the rim of the containers.

Pour into a large bowl the eggs and yolks, pepateli and sprinkle the pretzels; sbatteteli for one minute with a fork.

Add the cream, milk and grain, continuing to whisk for another minute.

Add half of fennel seeds and stir.

Divide the cream into the lined containers.

Make sure that the tips of salad leaves remain above the level of the cream.

Spread the rest of the fennel seeds on the surface of the cream.

Heat the oven to 180°, place the dishes on a plate and infornatela.

Cook until the mixture is puffy and Golden (about 20 minutes).

If, by the end of the cooking time, you find that the tips of endive leaves start to Brown too much, brush with more melted butter.

Remove containers from the oven, place on a serving dish and serve immediately.