Savory Egg Custard With Cheese
serves 2-4
A savory egg custard could be served any time of day - for brunch with fresh fruit and muffins, lunch with a light salad, or dinner with some roasted vegetables and fresh bread.
2 cups milk
1 sprig thyme
1 clove garlic, peeled
3 eggs
2 egg yolks
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 cup coarsely grated gruyère
1/2 cup freshly grated parmesan
prep: 20 minutes
total: 55 minutes
pot (or kettle)
small saucepan
large bowl
whisk
ladle
4 large ramekins
baking dish
tongs
1. Preheat oven to 300F. Bring a pot or kettle of water to a boil over high heat. In a small saucepan, heat the milk, thyme and garlic over low heat. As soon as the milk starts to steam, take it off the heat and discard the thyme and garlic.
2. In a large bowl, whisk together the eggs, egg yolks, cayenne and salt. Stir in the cheese, then slowly drizzle the warm milk into the eggs, whisking constantly.
3. Place the ramekins in the baking dish. Carefully divide the mixture evenly among the four ramekins. (A ladle may help with this.) Pour the boiling water from the pot (or kettle) into the baking dish so that the hot water comes to about an inch below the rim of the ramekins.
4. Bake the custards until they're set but still have a slight shimmy in the middle, about 30 minutes. Using tongs, take the ramekins out of the baking dish and let them sit for a minute or so. Grate a touch more parmesan on top of the custard.
2. In a large bowl, whisk together the eggs, egg yolks, cayenne and salt. Stir in the cheese, then slowly drizzle the warm milk into the eggs, whisking constantly.
3. Place the ramekins in the baking dish. Carefully divide the mixture evenly among the four ramekins. (A ladle may help with this.) Pour the boiling water from the pot (or kettle) into the baking dish so that the hot water comes to about an inch below the rim of the ramekins.
4. Bake the custards until they're set but still have a slight shimmy in the middle, about 30 minutes. Using tongs, take the ramekins out of the baking dish and let them sit for a minute or so. Grate a touch more parmesan on top of the custard.
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