Baron Bigod Custard

• 150 g double cream
• 125 g milk
• 125 g

In a pot, bring the cream and milk to a boil. Add the cheese and, over a low heat, allow it to melt in.

Pass the mixture through a fine chinois. Once it has cooled a little, slowly beat in the eggs with a whisk. Pour into a 12 × 20cm container.

Steam at 85°C for 40 minutes until there is no wobble in the custard. We have a steamer at the restaurant but you can also