Josceline Dimbleby

Three-Cheese Custard

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Almost Vegetarian Cookbook
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This savoury baked egg custard is topped with a rich cheese and chive sauce and makes an excellent lunch or supper dish.

Ingredients

For the Custard

  • 4 large eggs (size 1)
  • 600ml (1 pint) milk

Method

Half-fill a roasting tin with water and place it in the centre of an oven set to preheat at Gas Mark 2/150°C/300°F. While the oven is heating, make the custard. Break the eggs into a mixing bowl and whisk lightly. Heat the milk in a saucepan to just below boiling point and stir in the