Recipe for Cheese Custard

Beaten egg whites provide structural support through denatured proteins that form a foam matrix, while the grated Parmesan adds both flavor and additional proteins that help stabilize the custard. The high temperature of baking sets the egg proteins through coagulation, creating a light, soufflé-like texture. The small amount of cream helps temper the mixture and ensures even heat distribution during baking, preventing the proteins from over-coagulating and becoming rubbery.