Savory Egg Custard With Cheese
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 20 minutes
total: 55 minutes
tools
pot (or kettle)
small saucepan
large bowl
whisk
ladle
4 large ramekins
baking dish
tongs
instructions
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.
Comments
chip Says: February 16, 2008 at 01:04 PM
Our friend Kristin lived in Brooklyn right around the corner from a place called Bepo or something. They had a running menu item that eggs baked with whatever was lying around. Eggs in the oven! Great stuff.
Says: October 25, 2007 at 06:59 PM
Oh, egg custard! I used to go to this place in SF that had the best egg custards. One was spicy with escarole or something in it. I would add a little spice to make this peppery.