These little savory cheese custards could not be any easier to make, and they never fail to impress. They are super light and very flavorful, and I usually serve them as a first course.
My favorite part about this recipe is its versatility. Change up the cheese to match what you are doing for the rest of the meal. Parmesan, manchego, and aged cheddar all work marvelously. Use any hard or firm cheese that you like for these, the recipe is very forgiving. I oftentimes make them with parmesan cheese and serve them with our Real Homemade Pasta Sauce, which is a great way to do it.
If you have silicone muffin tins, this is a great time to use them. If not, using ramekins is best.