Name: Three-Cheese Custard
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 large eggs (size 1); 600ml (1 pint) milk; 50g (2oz) mature Cheddar cheese, grated finely; ½ teaspoon freshly grated nutmeg; Salt and black pepper; 50g (2oz) butter; 300ml (½ pint) milk; 25g (1oz) plain flour; 3 pinches of chilli powder; 75g (3oz) Gruyère or Emmental cheese, grated; 1 egg yolk; 2 rounded tablespoons fresh chives, chopped; 50g (2oz) Parmesan cheese, grated

Preparation info

Serves
4

Difficulty
Medium

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.

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