Cheese charlotte
Baked cream-cheese bread pots for 8–18 months. Makes 4 portions
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/9 doneStep 1: Heat the oven to 350°F. Grease four 150 ml heatproof dishes with 1 tsp butter.
Step 2: Cut 12 rounds from 6 thin slices of bread with a cutter just smaller than the dishes.
Step 3: Spread 3 oz cream cheese over each round.
Step 4: Put 3 rounds, cheese side up, in each dish.
Step 5: Beat 1 egg yolk and 1 ¼ cups milk together and pour over the rounds. Let it soak in for a minute.
Step 6: Sprinkle ½ oz cheddar cheese on top.
Step 7: Place the dishes in a roasting tin and pour in enough 4 ¼ cups boiling water to come halfway up the sides of the dishes.
Step 8: Cover with foil and bake for 30 minutes, until the custard is set and no longer wobbly in the middle.
30 minStep 9: Lift the dishes out of the water carefully and serve warm.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cheese charlotte take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of cream cheese?
- Mascarpone, same amount.
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