Baked Savory Custard With Cheese
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cream, half-and-half or milk
- 1sprig thyme, optional
- 1clove garlic, optional
- 3eggs plus 2 yolks
- Pinch cayenne
- ½teaspoon salt
- ½cup grated semihard cheese, like Gruyère, Comté or Emmenthal
- ½cup grated Parmesan
Nutritional analysis per serving (4 servings)
600 calories; 57 grams fat; 35 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 18 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
- Step 2
Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
- Step 3
Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.
Private Notes
Comments
Good for an invalid, or someone with s very delicate appetite, or with a healthy shot of sriracha.
While this is very good, the time estimate is just nonsense. The instructions call for two separate steps that take 30 minutes each, so it cannot be made in 30 minutes.
I used these egg custard proportions and cooking method to make a broccoli cheese noodle kugel… excellent! Tempering the beaten eggs & yolks with some of the scalded milk helps alleviate the curdling risk.
While this is very good, the time estimate is just nonsense. The instructions call for two separate steps that take 30 minutes each, so it cannot be made in 30 minutes.
Made it while on a smooth foods diet after dental surgery. I used oat milk, cheddar, and Parmesan, and Penzey’s Berber seasoning instead of cayenne. It was a great change from smoothies and puréed soup. It took about 1:15 to cook in a quart-size bowl.
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