The Royal Creton Ramekin
- Prep time
20 - Cooking time
25 - 6
Base
- 6 slices of white bread (cubed)
- 3 eggs
- 1 cup (250 ml) milk
- ½ cup (125 ml) 10% cream
- 1 tbsp maple syrup
- 1 cup (100 g) strong cheddar grated
- Salt and pepper, to taste
Main Toppings
- 150 g cretons (crumbled or in small pieces)
- 6 slices of bacon, cooked and crumbled
- 1 large onion, thinly sliced
- 1 red or yellow pepper, diced
- 2 tbsp reserved bacon fat, butter or oil for cooking
Maple Mustard Sauce
- 3 tbsp yellow mustard
- 3 tbsp maple syrup
- Cook the bacon until crispy, then crumble.
- Caramelize the onions by heating the bacon fat, butter or oil over medium heat. Add the onions and cook until golden.
- Sauté the peppers in the same pan for about 5 minutes, until soft. Set aside.
- Warm the cretons slightly in the pan.
Mix the Ingredients
- In a large bowl, whisk together the eggs, milk, cream, maple syrup, salt and pepper.
- Add the bread cubes and stir until fully soaked.
- Gently fold in the onions, peppers, bacon, cretons and half of the grated cheese.
Fill the Ramekins
- Preheat the oven to 375°F (190°C).
- Lightly butter 6 individual ramekins or small gratin dishes.
- Divide the mixture evenly among the ramekins.
- Sprinkle the remaining cheese on top.
Bake
Place the ramekins on a baking tray and bake for 20 to 25 minutes, until golden and set in the centre.
Make the Maple Mustard Sauce
In a small bowl, mix the yellow mustard and maple syrup in equal parts.
Recipe courtesy of Pierre-Alexandre Joly, winner of MasterChef Québec.
