Creamy Parmesan Custards
Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche. The combination was clunky; Klein refines it for this silky custard, which she bakes in elegant egg cups, instead of a quiche crust, and tops with gravlax and peppery arugula. Chef Holiday Recipes Made EasyPlus: Ultimate Holiday Guide
December 2005