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Reblochon Cream Mini Pots


  • 100g Reblochon
  • 1/2 litre milk
  • 2 whole eggs + 4 yolks
  • 1 bunch of tarragon
40 Min making
25 Min Baking
4 People

Directions :

  • Preheat the oven to 170°C (th.5/6).
  • Heat the milk with the tarragon bouquet (keep a few leaves aside for the garnish), leave to infuse for 30 mins, then remove the tarragon.
  • Beat the eggs into an omelette and mix in with the warm milk.
  • Pour into ramekins or glass dishes. Add a piece of Reblochon to each pot and garnish with 1 or 2 tarragon leaves.
  • Place the ramekins in a large ovenproof dish half filled with hot water and cook in this bain-marie for about 20 minutes, until the cream is set.
  • Serve these small cream pots as starters or appetizers.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon