Prep Time 10minutes
Passive Time 4hours
Cook Time 45minutes
2 1/2ounces Jalsburg, grated (about 1 cup)
Preheat the oven to 300F and put on a kettle of water to boil. Place ramekins in a large casserole (like a lasagna pan). Leave room between each ramekin.
Heat the milk over medium-high until one or two bubbles break the service. Reduce heat to low, add the shredded cheese, and stir until melted. Remove from heat.
Break the eggs into a medium bowl and beat lightly. Stir in a few tablespoons of the hot milk to temper the eggs so that they do not scramble. Add the rest of the milk mixture and combine well.
Strain and pour milk mixture into ramekins. Create a water bath: immediately pour boiling water into the large casserole until it reaches halfway up the sides of the ramekins. Place them in hot oven and bake for about 35 minutes. They'll still be jiggly but will set as they cool.
Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE
Ratatouille. EUROPE, FRANCE
Maple-Glazed Rutabaga. EUROPE, FINLAND
French Omelet. AFRICA, EUROPE, FRANCE, GABON
Eastern European Red Cabbage. EUROPE, GERMANY
Grilled Garlicky Bacon Bread | Hrianka. EUROPE, SLOVAKIA
Smoked Salmon | Smørrebrød. DENMARK, EUROPE
Bread with garlic and tomato | Pa amb Tomaquet. ANDORRA, EUROPE
French Onion Soup | Teardrop Onion Soup. EUROPE, FRANCE
Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE