Custard Egg Bake

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Yield: 6 servings

Ingredients

  • 4 egg yolks
  • 3 eggs
  • 3 cups heavy whipping cream
  • 3/4 cup cheese
    • Anything that's easy to melt will work well, like gruyere, gouda, or goat cheese
  • Pinch of cayenne
  • 3/4 tsp salt
  • Pinch of pepper
  • 3/8 tsp dried thyme

Directions

  1. Place the eggs and egg yolks into a mixing bowl and whisk together.  You're not trying to add volume, just to get them homogenous.  Set aside.
  2. Warm the cream in a saucepan.  Add the cheese and seasonings.  Bring almost to a simmer, but not quite.  Remove from the heat.
    • I add the cheese partway through.  Once the cheese is in, you need to keep stirring regularly to make sure that it melts, gets mixed in thoroughly, and doesn't burn.
  3. While whisking by hand, gradually pour the cream into the eggs.  The goal is to get a smooth liquid, and to whisk enough that the eggs don't curdle and you avoid lumps.
  4. Pour the egg mixture into six 7oz. ramekins, and place them in a casserole dish.  Pour hot water around into the casserole, about halfway up the side of the ramekins.
  5. Bake at 350°F for 25-30 minutes, until they're just set.
  6. Let cool for 5 minutes, and then serve warm.

Adapted from Debbie Makes Low Carb Delicious.








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