Ramequin – Goes Well with Glass Of Wine in Evening, Also for Guests
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 20 g butter for the mold
- 2 baguette (s) (about 5 g each)
- 500 g cheese (raclette cheese)
- 125 g coppa, thinly sliced
- 125 ml white wine, dry
For the cast:
- 5 egg (s) (size L)
- 275 ml milk
- 200 ml cream
- 1 teaspoon, leveled salt
- Black pepper from the mill
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Butter a large baking dish thickly.
- Cut the baguettes into 1 cm thick slices and layer them one after the other in the form like a roof tile.
- Cut the raclette cheese into strips approx. 3 cm thick and place one in front of each slice of bread. Place half a slice of Coppa in front of every 3rd slice. Now distribute 125 ml of the dry white wine evenly over the rows of bread.
- Put the remaining ingredients in a bowl and stir everything vigorously with the whisk and season to taste. Pour the topping evenly over the rows of bread and bake the ramequin at 200 ° C on the bottom rack for 25 - 30 minutes until golden brown.
- Serve hot! A glass of wine goes well with it.
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