brebis-lacaune

Roquefort custard tart


 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Medium
Ingredient(s) :

For 4

¼ litre of milk
4 eggs
50gr. flour
200gr. Roquefort cheese
15gr. butter
salt and pepper
¼ litre of thick Béchamel sauce

Receipt :

In a mixing bowl, mash 100g (0,22lb) of Roquefort cheese with a fork. Mix with flour. Then carefully incorporate eggs one by one. Add salt and pepper. Mix gradually with the boiled milk and pour the preparation into a buttered charlotte tin. Cook in a bain-marie in hot oven (180°C - 350°F). Turn out and cover with hot Béchamel sauce, and sprinkle with crumbs of Roquefort cheese.

From Charlyne Delporte's recipes