|From Prosciutto, Pancetta, Salame|
by Pamela Sheldon Johns
8 slices prosciutto di Parma
- Preheat the oven to 375°F. Lightly oil four 1/2-cup ramekins. Line each with prosciutto, leaving an end to extend 1 inch above the top of the ramekin.
- In a medium sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes, or until softened but not browned. Add the milk and heat until small bubbles form around the edges of the pan. Remove from the heat and let cool.
- In a bowl, beat the eggs. Stir in the 1 cup grated cheese, the milk mixture, and nutmeg. Pour into the prepared ramekins. fold the extra prosciutto over the top. Cover the ramekins with aluminum foil and place in a baking dish. Place the dish in the oven and pour in hot water to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, or until a knife inserted in the center of each custard comes out clean. Invert onto individual serving plates and serve at once.