Three-Cheese Custard

Preparation info
  • Serves


    • Difficulty


Appears in
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.


For the Custard

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


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