Ingredients
(makes eight small pots)

300ml single cream
300ml milk
100g finely grated Parmesan
4 egg yolks
salt, pepper, cayenne

Method

• Mix the cream, milk and all but a tablespoon of the cheese in a bowl and warm gently over a pan of boiling water until the cheese has melted.
• Allow to cool completely before whisking in the egg yolks, salt, finely milled white pepper and a little cayenne.
• Lightly butter 8 x 80ml china moulds and pour in the mixture. Put the moulds in a pan of boiling water, cover with buttered paper and bake in the oven at 150C for 15 minutes or until the mixture has just set.