- serves 6-8
Try this simple savoury custard by Laura Calder.
3 cup milk
3 cup cream
1 bay leaf
1 clove garlic, peeled and cut in half
4 eggs + 2 yolks
1 ½ cup parmigiano reggiano, finely grated
salt and pepper to season
1. Heat oven to 325 F (160 C). Butter six to eight 1/2 cup ramekins.
2. Bring the milk, cream, bay leaf, and garlic to the boiling point in a saucepan. Turn off the heat, cover, and leave to infuse 15 minutes. Beat the eggs and cheese together in a bowl. Whisk in the cream mixture. Taste and add salt and pepper, if needed. Strain into a baking dish or into six ramekins. Set in a bain-marie and bake until just set, 35 to 45 minutes. Serve with a side salad.