Appears in Cook's Illustrated May/June 2016
A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.
WHY THIS RECIPE WORKS
Producing a plush, silky sformato meant starting with an egg-rich custard base; we used eight eggs and then further enriched the custard by substituting half-and-half for some of the milk in the béchamel. To ensure that the custard baked up...