Petites Cremes de Parmesan aux Tomates
1 lb 2 oz. cherry tomatoes
1 1/8 C heavy cream
2 eggs
4 egg yolks
1T cornstarch
7 oz Parmesan cheese grated
1/4 oz butter
2 T olive oil
4 T balsamic vinegar
2 T honey
salt and pepper
Preheat oven to 375 degrees. Butter 6 ramkins. In a bowl whisk egg yolks and whole eggs together, add the cornstarch, salt and pepper, liquid cream and Parmesan cheese reserving some of the cheese for top of the cremes.
then fill dishes to two thirds full.
Wash the tomatoes leaving stems on. Heat the olive oil in a saute pan over medium heat. Add the tomatoes and saute quickly. Add the vinegar and honey and reduce to a syrupy consistency.
Divide the tomatoes evenly between all the dishes. Place them in the dishes evenly. Sprinkle remaining Parmesan cheese over the top. Bake for 10 minutes and then lower the oven temp to 350 degrees and bake for an additional 30 minutes. Serve hot or warm.
Yummy! Recipe from L'Assiette de Paris