SAVORY EGG CUSTARD RECIPES RECIPES

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• 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. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Steps:

• Preheat the oven to 140°C (approximately 275°F). Butter a baking dish. Bring a large pot of water to a boil. In a bowl, whisk together 0.5 liter (approximately 2 cups) of the milk, the eggs, cheese and a little salt, pepper and nutmeg. Pour the egg mixture into the baking dish and set the dish in a larger baking dish. Pour boiling water to come halfway up the sides of the pan and bake the custard until set, about 30 minutes.
• Peel the carrot and celery peel and cut into very thin strips. In a saucepan, bring the vegetable broth to a boil, add the vegetables and blanch until crisp-tender, drain well reserving the cooking liquid.
• Pour 200 ml (approximately 1 cup) hot vegetable broth into a saucepan, whisk in the remaining 50 ml (approximately 1/4 cup) milk and egg yolks, and cook over low heat, whisking all the while until the sauce is creamy (do not boil!). Stir in the sour cream and season with salt, pepper and nutmeg.
• Slice the egg custard. Heat the butter in a skillet, add the vegetable strips, toss to coat and place on the egg custard. Spoon the sauce over, sprinkle with parsley and serve.