Even though sformati are very popular in Piemonte as a hot antipasto dish I got this recipe from the book Antipasti di Joyce Goldstein and modified it a bit. It was a tasty velvety custard, perfect for impressing your dinner guests. I served these in individual ramekins and added walnuts on the top. You can make them ahead of time and easily re-heat them in the microwave to time your course perfectly.

Unsalted Butter for molds, plus 2 tbs.
-2 tbs. of all-purpose flour
-1 1/2 cups of heated half and half
– 2 whole eggs plus two egg yolks lightly beaten
-1/2 pound of gorgonzola, crumbly or creamy
Salt to taste

Preheat oven to 350 F and lightly cover 8 ramekin molds with butter.

In a saucepan, melt 2 tbs. of butter over medium heat. When foam subsides, add flour and stir well for a minute or so to get rid of the floury taste. Slowly add the half and half, whisking constantly, until thickened enough to cover the back of a spoon. Remove from heat and gradually whisk in the egg and yolks. Then whisk in the cheese until mixture is smooth. Taste and add salt.

Pour mixture into custard cups and add a few nuts on top. Carefully fill a baking dish with hot water half-way up. Place custards inside and cover with aluminium foil. Bake for about 25-35 minutes or until when you stick a knife in the center of the custard it emerges clean.

Place peeled and sliced pears on a plate and plop the custards on top. Be sure to remove them first from the water bath for at least 5 minutes. Unmold the custards with a knife.

Wine: Moscato d’asti, (for refreshing sweet and salty mix)

Contact Me!
close slider