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Keith Floyd

Oeufs à la genevoise

Cheese Custard

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

Ingredients

  • 6 egg yolks
  • 15 fl oz (450 ml) chicken stock or milk

Method

Mix the egg yolks with the stock or milk. Add the nutmeg and pepper. Butter an ovenproof dish and line it with the Gruyère. Pour on the egg mixture and cover. Bake in the oven at gas mark 6, 400°F (200°C) for 20 minutes. It should have the consistency of a thick custard.

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