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Prepare the ingredients.
Beat the egg with the cornflour. Add the cream, vegetable purée, cheese and then season with salt and pepper
Melt butter in the pot. Add vegetables and water. Cook until vegetables brown and water evaporates. Add this mixture to the egg mixture to combine.
Divide the mixture between the ramekins and cover with aluminum foil. Line the bottom of the pot with a circle of parchment paper then add 200 ml water and the ramekins in the pan.
Cooking time: 11 min.
Leave to cool slightly before serving.