Baked Savory Custard With Cheese – a delicious recipe with cream, thyme, clove garlic, eggs, cayenne, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put cream in a small pot with thyme and garlic, if you're using them.
2
Cook just until it begins to steam.
3
Heat oven to 300 degrees and set a kettle of water to boil.
4
Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese.
5
Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly.
6
Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
7
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.
8
Bake until mixture is not quite set; it should jiggle a bit in middle.
9
This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk.
10
Serve warm, at room temperature, or cold within a few hours of baking.
631
kcal
Calories
59
g
Fat
6
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups cream, half-and-half or milk, 1 sprig thyme, optional, 1 clove garlic, optional, 3 eggs plus 2 yolks, and more.
Yes, Baked Savory Custard With Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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