0.75 cup (75 g) grated cheese (such as Parmesan or Gruyère), divided
0.5 teaspoon salt
2 cups (480 ml) whole milk, scalded
1 Yolks of 2 large eggs
Instructions
1. Scald the milk (scalding: heat whole milk in a small saucepan over medium heat to just below boiling, about 180°F / 82°C, until small bubbles form at the edges and steam rises; remove from heat immediately). Set aside.
2. Melt the butter in a medium heavy saucepan over medium heat. When the butter is bubbling and fully melted, add the flour, cornstarch, and salt all at once.
3. Gradually pour in the scalded milk, whisking or stirring constantly to prevent lumps (this is a roux-based sauce technique: incorporating hot liquid into a cooked fat-and-flour base). Continue cooking over medium heat, stirring constantly, for 3 minutes, until the mixture is very thick, pulls away slightly from the sides of the pan, and no floury taste remains.
4. Remove the pan from the heat. Add the lightly beaten egg yolks and 1/2 cup (50 g) of the grated cheese, stirring quickly to incorporate before the residual heat sets the yolks.
5. Pour the mixture into a buttered shallow pan approximately 8 x 12 inches (20 x 30 cm) to a depth of about 1/2 inch (1.3 cm). Smooth the top with a spatula. Allow to cool completely at room temperature, then refrigerate until firm, at least 45 minutes.
6. Heat the oven to 425°F (220°C).
7. Turn the chilled slab out onto a cutting board. Cut into squares, diamonds, or strips of roughly 2 inches (5 cm).
8. Arrange the pieces in a single layer on a buttered oven-safe platter or shallow baking dish. Sprinkle the remaining 1/4 cup (25 g) grated cheese evenly over the top.
9. Bake at 425°F (220°C) for 12–16 minutes, until the top is golden brown and the cheese is bubbling and lightly browned in spots. The edges should be slightly crisped and the pieces heated through.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.