![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Baked-Savory-Custard-With-Cheese.jpg\")
<\/p>\nBaked Savory Custard with Cheese<\/p>\n
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2 C. cream, half-and-half or milk<\/p>\n
1 sprig thyme, optional<\/p>\n
1 clove garlic, optional<\/p>\n
3 eggs plus 2 yolks<\/p>\n
Pinch cayenne<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bd cup grated semihard cheese, like Gruy\u00e8re, Comt\u00e9 or Emmenthal<\/p>\n
\u00bd cup grated Parmesan<\/p>\n
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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. 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. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Savory Custard with Cheese 2 C. cream, half-and-half or milk 1 sprig thyme, optional 1 clove garlic, optional 3 eggs plus 2 yolks Pinch cayenne \u00bd tsp. salt \u00bd cup grated semihard cheese, like Gruy\u00e8re, Comt\u00e9 or Emmenthal \u00bd cup grated Parmesan 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. Put eggs,…<\/p>\n