Lemon-Herb Sformati

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Appears in Cook's Illustrated May/June 2016

A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

SERVES 6

TIME 1¼ hours, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

Producing a plush, silky sformato meant starting with an egg-rich custard base; we used eight eggs and then further enriched the custard by substituting half-and-half for some of the milk in the béchamel. To ensure that the custard baked up...

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