25 cl of liquid cream
25 cl of milk
4 level tablespoons of cornstarch
4 slices of Parma ham
8 basil leaves
1 Whisk the eggs with the cornstarch, add the liquid cream, milk and whisk well.
2 Cut the Parma ham into strips, finely chop the basil and add all to the egg mixture. Do not add salt as the ham is already salty.
Finally, pour this mixture into four ramekins and place them in the oven. Cook for 20 minutes at 180°C (thermostat 6). The top should be golden.