Heat 2 cups milk in a saucepan over medium heat to 180° or
until tiny bubbles form around the edge (do not boil). Place
Parmigiano-Reggiano and the remaining ingredients in a large
bowl; stir with a whisk. Gradually add the hot milk to egg
mixture, stirring constantly with a whisk. Divide egg mixture
evenly among ramekins. Place the ramekins in a roasting pan,
and add hot water to pan to a depth of 1 inch. Bake at 350° for
32 minutes or until the center barely moves when the ramekin is
touched. Remove ramekins from pan; let stand 10 minutes. Serve
warm.
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