Three cheese custard

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

Granny made this whenever a friend in the country had given her some freshly laid eggs. Together with warm seedy brown bread and a watercress salad, I thought it was a perfect meal.


For the custard

  • 4 large free-range eggs
  • 600 ml whole milk
  • 50 g


Turn the oven on to 150°C/Gas 2. Half-fill a roasting pan with water and place on the middle shelf of the oven to warm up. Butter a 1.2 litre ovenproof round dish.

For the custard, lightly whisk the eggs in a large bowl. Heat the milk in a pan to just below the boil, add the cheese and stir until smoothly melted in, then slowly whisk into the eggs. Grate the nutmeg onto the mixture and