Parmesan custards with anchovy toasts

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.