Preparation time: 40 minutes
A savory custard that can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish to an elegant dinner.
I served it with prosciutto and White Asparagus and Honey Mustard Dressing for a light lunch. Impressive!
- 6 large eggs
- 2 tsp Dijon mustard
- ½ cup (120 ml) plain full-fat yogurt or sour cream
- 1 cup (225 g) grated cheddar cheese
- 1 Tbsp fresh chives or thinly sliced scallions
- 1 Tbsp fresh Italian parsley, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- salt and freshly ground pepper
Preheat oven to 350°F (175°C).
Grease 4 ramekins with butter. Whisk eggs until light and airy. Add herbs, half of the cheddar cheese, full-fat yogurt or sour cream, salt, and pepper. Mix it gently. Fill ramekins to almost the top. Distribute remaining cheddar cheese on top of the ramekins. Bake for 30 minutes or until the tops are golden brown. Do not overcook or custards will become dry. Let it cool a bit and run a knife around the edges to loosen up the custard. Cover ramekins with a plate and turn them upside down. Give ramekins a gentle jerk and transfer custards to a plate with the aid of a spatula.
Note: Custards may collapse as soon as they are out of the oven. Not to worry, they taste equally good. You may use any combination of fresh herbs on hand. Feel free to try it.