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savoury egg custards recipe

Written on Monday, October 3, 2016 | 8:05:00 PM



Serves : servings 

Ingredients : 
- 100ml single cream
- 200ml double cream
- 1 garlic clove, cut in half
- 1 sprig of thyme
- 25g Parmesan cheese, grated
- 50g Gruyère or similar hard cheese, grated
- knob of soft butter, for greasing
- 2 egg yolks
- pinch of cayenne
- buttered sourdough toast, to serve
- sea salt and white pepper

Preparation Method :
1) Pour the creams into a saucepan, add the garlic and thyme, then heat it very gently until the mixture is at blood temperature. Take the pan off the heat and leave the cream to infuse for 10 minutes. Reserve a tablespoon of the Parmesan for sprinkling, then add the rest of the Parmesan and the Gruyère to the cream. Season with salt and a small amount of white pepper and stir the mixture over a very low heat until the cheese has melted. Remove the garlic and sprig of thyme, then leave the mixture to cool completely.

2) Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease the inside of the ramekins with butter.

3) Beat the egg yolks into the cream and divide the mixture between the ramekins. Top with a pinch of cayenne and the remaining Parmesan.

4) Put the ramekins in an ovenproof dish. Add enough just-boiled water to come halfway up the sides of the ramekins, then carefully put the dish into the oven. Cook for about 15 minutes, until the custards are set but they still have a little wobble in the middle.

5) Allow the custards to cool slightly, then serve with some fingers of buttered sourdough toast.

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