Œufs cocotte Rosemonde

Ingredients

• 200 gEgg
• 50 gButter
• 25 gFlour
• 206 gMilk
• 41 gCream
• 12 gParmesan
• 40 gCheese
• 2 gSalt

Instructions

1. 1

   Make the béchamel

   • Melt 20 g butter in a small saucepan over medium heat.
   • Add 25 g flour and cook, stirring, for 1–2 minutes to make a light roux.
   • Gradually add 206 g whole milk while stirring, then add 41 g cream.
   • Bring to a boil and simmer gently 2–3 minutes until thickened; season with about 1 g salt. Set aside.
2. 2

   Prepare ramekins and assemble

   • Preheat oven to 180 °C. Lightly butter four ramekins with 10 g butter each.
   • Put about 70–75 g béchamel (about 292 g total) into each ramekin as a base.
   • Crack one fresh egg (≈50 g) into each ramekin.
   • Sprinkle a pinch of salt (about 1 g total) and about 3 g grated parmesan on each egg.
   • Cover each egg with a little more béchamel, sprinkle with grated cheese (40 g total) and drizzle with melted butter (20 g).
3. 3

   Bake in a water bath

   • Place the filled ramekins in a deep baking dish and pour hot water into the dish until the ramekins are halfway submerged.
   • Bake at 180 °C for about 8–10 minutes until whites are set but yolks remain soft. Bake 2–3 minutes longer for firmer yolks.
   • Remove ramekins carefully and serve hot.