Parmesan custards with anchovy toasts

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2–4

By Matt Tebbutt


For the Parmesan custards

  • 300ml/10fl oz single cream
  • 300ml/10fl oz milk
  • 150g/5½oz Parmesan, grated
  • 4 free-range egg yolks
  • pinch cayenne pepper

For the anchovy toast

  • 12 anchovy fillets
  • 50g/1¾oz butter
  • 4–8 thin sourdough bread slices, toasted


  1. Preheat the oven to 170C/150C Fan/Gas 3.

  2. Heat the cream, milk and most of the Parmesan in a large saucepan over a medium heat until the cheese melts. Pour in the yolks and beat together.

  3. Divide the mixture between 2–4 small ramekins. Place the ramekins in a deep-sided roasting tin and carefully add enough boiling water to reach halfway up the sides of the ramekins (this is called a bain-marie.) Transfer the tin to the oven and bake for 15–18 minutes, or until just set. Sprinkle with the remaining Parmesan and place under a hot grill until the top is golden.

  4. Meanwhile, blitz the anchovies and butter in a blender or food processor. Spread on the bread and sandwich together. Butter the outsides of the sandwich and grill in a toasted sandwich maker until browned. Cut into fingers and serve with the Parmesan custards for dipping.

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