Yields
6-8 servings
Try this simple savoury custard by Laura Calder.
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ingredients
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
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directions
Step 1
Heat oven to 325 F (160 C). Butter six to eight 1/2 cup ramekins.
Step 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.