Three cheese custard

Name: Three cheese custard
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 g Parmesan cheese; 300 ml whole milk; 25 g plain flour; 50 g unsalted butter, plus extra for greasing dish; about 3 pinches of cayenne pepper; handful of chives; 1 free-range egg yolk; 600 ml whole milk; 50 g mature Cheddar cheese, grated; 4 large free-range eggs; sea salt, black pepper; about ¼ nutmeg; 2 rounded teaspoons wholegrain mustard; 75 g Gruyere cheese, grated

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

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.

Ingredients

For the custard

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

Europe
United Kingdom
Main course
Vegetarian

Method

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