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Ingredients:
6 1/2 cups ramekins
3/4 cup shredded Gouda cheese
1/3 cup buttermilk
10 eggs
3 teaspoons grated lemon zest
1/2 teaspoon lemon oil (Boyajian lemon oil can be found in gourmet or specialty food stores or
mail order catalogues)
Pinch of ground white pepper
6 slices of lemon
Instructions:
The night before: Set ramekins on baking tray and spray ramekins with nonstick cooking spray.
Shred/grate Gouda cheese, measuring about 2 tablespoons of shredded cheese into each ramekin. Ramekins will be less than 1/2 full. Cover ramekins with foil and refrigerate.
In the morning: Preheat the oven to 350 degrees Fahrenheit.
Using electric mixer with padle attachment, beat together buttermilk, eggs, lemon oil and white pepper. Beat for at least 5 minutes. Using a 1/3 cup measure, distribute the egg-milk mixture over the cheese ramekins. Ramekins should be 2/3 to3/4 full.
Bake uncovered for 30-40 minutes, turning and rotating once after 15 minutes. Set each ramekin on a plate and garnish plate with a twisted slice of lemon.
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Copyright © 1999 - 2004 Lanier Publishing International
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