"Bob Terwilliger" > wrote in message
...
> I've got a big block of Parmesano-Reggiano cheese, and I'd like to use it
> in appetizers next week.
From BBC Good Food:

Parmesan custard with anchovy toasts

Ingredients

300ml single cream (18% BF)

300ml milk

100g finely grated parmesan

4 egg yolks

1 pinch cayenne pepper

12 tinned anchovies

50g unsalted butter

8 very thin slices pain de campagne or crisp toast

Method

1. Mix the cream, milk and all but a tablespoon of the parmesan cheese in a
bowl and warm it gently over a pan of boiling water until the cheese has
fully melted. Allow to cool completely before whisking in the egg yolks,
salt, finely milled white pepper and a little cayenne pepper.

2. Preheat oven to 150C/gas 2. Lightly butter 8 china moulds of 80ml
capacity and share the mixture between them. Place the moulds in a roasting
tin filled to 3cm deep with boiling water, cover with buttered paper and
bake for 15 minutes or until the mixture has just set.

3. Mash the anchovies and butter to a smooth paste and spread over four of
the slices of bread. Cover with the remaining bread and toast in a sandwich
maker or Panini machine.

4. Sprinkle the remaining Parmesan cheese over the warm custard moulds and
brown gently under a hot grill. Cut the toasted anchovy sandwiches into
little fingers and serve alongside the custards.