CookEat Recipe
Milk Custard Soup Squares
Tender milk, egg and Parmesan custard squares made from a lightly cooked roux and served in broth.
Method
Steps
Step 1
Gather the ingredients: 60 g plain flour; 40 g butter, plus a little for the mould and paper; 30 g finely grated Parmesan; 400 ml milk; 4 eggs; Salt to taste; Optional: nutmeg; About 2.5 litres ready-to-use clear broth.
Step 2
Melt the butter in a saucepan. Add the flour and stir until it just begins to colour, then gradually whisk in the milk. Simmer for a few minutes to make a smooth thick sauce.
Step 3
Remove from the heat. Stir in the Parmesan, salt and optional nutmeg, then let cool completely. Mix in the eggs only after the sauce is cold.
Step 4
Heat the oven to 160°C. Butter a smooth-sided mould and line its base with buttered baking paper. Pour in the mixture. Place the mould in a larger pan and add hot water to the outer pan halfway up its sides. Bake gently until just set throughout and the centre reaches 74°C, about 30–40 minutes depending on depth. Do not brown the custard.
Step 5
Remove from the bath carefully, cool briefly and refrigerate until cold and firm enough to cut, keeping total time out of refrigeration under 2 hours. Loosen the edges, unmould and remove the paper. Cut into small thin squares or diamonds about 1–2 cm wide and roughly 5 mm thick.
Step 6
Bring the broth to a gentle boil. Add the pieces and simmer for a few minutes until hot through, reaching 74°C if reheating chilled custard. Serve carefully so the pieces remain intact.
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