3 Year Old, Chef Izabella, helped me make these. If she can do it, so can you. Izabella's Tip, measure out all of your ingredients and arrange them in preparation bowls on a tray (mise en place).
You'll Need: 2 Tbsp unsalted butter, 1/3 cup almond meal, 1/3 cup panko bread crumbs, 4 strips turkey bacon, 3 Tbsp unsalted butter, 2 Tbsp all-purpose flour, 1 cup low fat organic milk, pinch kosher salt, pinch freshly grated black pepper, pinch freshly grated nutmeg, 4 large eggs (separated), 3 large egg whites, 3/4 tsp cream of tartar, 2 Tbsp fresh Italian parsley (chopped), 1/2 cup colby jack cheese (grated), 1/4 cup parmesan cheese (grated), 2 Tbsp fresh chives (diced), 2 tsp capers
How to Prepare: Using the 2 Tbsp butter, butter the 6 ramekins (cover the entire inside part of each ramekin with a small layer of butter). In a medium bowl, combine the almond meal and panko crumbs. Mix crumbs with your fingers. Hold ramekin over bowl and sprinkle with the crumbs. Pour out the excess crumbs and repeat with each ramekin. Place ramekins on a preparation tray and transfer to refrigerator until ready to use.
|Roux (butter and flour)|
Place the 4 egg yolks in a heat safe bowl. Pour 1/4 of the milk mixture into egg yolks, whisking constantly (this is tempering, to avoid the eggs from scrambling). Using a spatula, transfer the yolk mixture back into the sauce pan with the milk mixture. Set aside. While you are preparing the other steps, remember to stir this yolk and milk mixture occasionally to avoid a film from forming.
In a large mixer with the whisk attachment, beat the 7 egg whites to soft peaks. Add the cream of tarter and mix until you have firm peaks.
|Place Bacon Lardons in Ramekins|
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