Cheddar and Fresh Herbs Custard

cheddar-and-fresh-herbs-custard_fotor_sunset

Servings: 4

Preparation time: 40 minutes

A savoury 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!

Ingredients:

  • 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

Preparation:

Preheat oven to 350°F (175°C).

Grease 4 ramekins with butter. Whisk eggs until light and airy.  Add herbs, half of 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 gently 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s