Certainly not for the light heated, this creamy and indulgent cheese custard would be ideal for a light winter’s lunch.

Ingredients

• ¼ cup whole milk
• 300 ml bottle cream
• 150 grams gruyere cheese, finely grated
• 3 eggs
• 3 egg yolks
• 50 grams gruyere, finely grated

Method

1. Stir the milk, cream and first measure of gruyere in a small heavy based saucepan. Heat gently, stirring continuously until the cheese has melted. Do not boil or allow the mixture to get too hot. Strain the mixture into a bowl, discarding the un-melted cheese mass. Allow the gruyere infused cream to cool.
2. In a separate bowl, lightly beat the eggs and egg yolks together, strain and combine with the cool cheese cream. Season lightly with salt and white pepper.
3. Pour into 6 lightly oiled or buttered ½-cup-capacity ramekins and place in a deep roasting dish. Pour sufficient hot water into the roasting dish so that the water comes half way up the sides of the ramekins.
4. Bake in the middle of a 170°C for 20 minutes or until set the custards are just set. Do not overcook, as the custards will become quite tough. Carefully remove from the water bath. At this point the custards can be served warm or allowed to cool and then served au gratin.

To serve au gratin

1. Un-mould the warm custards onto a baking paper lined tray or onto heatproof serving dishes. Sprinkle each with an equal amount of the second measure of grated gruyere. Grill under 220°C heat until hot and golden. Serve warm with bread. If wished add a side garnish of rocket, with a drizzling of olive oil, quince splash or vincotto.

Cooks Tips

To test when a baked egg custard of any style is cooked, place a cool knife into the centre of the custard. It should come out clean, though moist. If it comes out milky or eggy, continue to cook a little longer. Note: This recipe has been adapted from Food and Friends by Serge Danserau.