Lemon-Herb Sformati

Name: Lemon-Herb Sformati
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 8 , large eggs; 1 teaspoon, salt; 6 tablespoons, unsalted butter; 1 , garlic clove, minced; 1/4 cup plus 2 tablespoons (1 3/4 ounce), all-purpose flour; 1 1/2 cups, whole milk; 1 1/2 cups, half-and-half; 1 1/2 ounces, Pecorino Romano cheese, grated (3/4 cup); 1/4 teaspoon, pepper; Pinch, cayenne pepper; 2 tablespoons, chopped fresh chives; 2 teaspoons chopped, fresh tarragon; 1/2 teaspoon, grated lemon zest; 1 tablespoon, unsalted butter; 1 , garlic clove, minced; 1/4 cup, panko bread crumbs; 1/4 cup, grated Pecorino Romano cheese; 1/4 cup, chopped fresh chives; 1 teaspoon, finely grated lemon zest; , Salt and pepper

Main Courses
Europe
Italian
Eggs & Dairy
Eggs
Breakfast & Brunch

By Sarah Mullins ･ 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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