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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2–4
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By Matt TebbuttIngredients
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
Method
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Preheat the oven to 170C/150C Fan/Gas 3.
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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.
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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.
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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.