The recipe is not strictly speaking for a custard, but the consistency is like that of a creme brulee.
Gruyere & Cumin Baked Custard
4 Free Range Eggs, beat well
5ml Cumin seeds, crushed, add to eggs
350ml Cream, add to eggs & beat
250g Cream Cheese, add & beat
2ml Salt, add & beat
150g Gruyere, grated, add and stir
Pour into oiled Pyrex, bake at 180C for one hour, in Bain Marie. Remove, leave to stand in Bain Marie for 10 minutes before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment