When it finally occurred to me that custards didn’t have to be sweet, I went on a savory custard kick, and I’ve never looked back. Once you learn the technique and feel comfortable with this custard recipe, you can play around with other variations, by adding sliced prosciutto, asparagus, or mushrooms. Be sure to bake it in a pretty dish, such as an old French earthenware or enameled gratin, that will look nice at the table.
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Heat a medium pot over medium heat for 1 minute. Add the butter, and when it foams, whisk in the flour, 1 tablespoon at a time, and cook for about 5 minutes, being careful not to let the flour brown. Slowly pour in the milk and cream, whisking constantly to incorporate it. The butter and flour will seize up and get pasty at first. Continue whisking vigorously as you add the liquid, and the mixture will become smooth. Cook a few more minutes, until warm to the touch. Remove the pan from the heat.
Step 3
Whisk the egg and egg yolk together in a small bowl. Slowly drizzle the eggs into the cream mixture, whisking continuously until combined. Stir in the cheese, and season with a heaping 1/2 teaspoon salt. Pour the mixture into an 8-by-6-inch (or equivalent) baking dish, and cover tightly with foil. Place the baking dish in a roasting pan, and add hot water to the pan until it comes halfway up the outside of the custard dish. Place the pan in the oven, and bake about 1 hour, until the pudding is just set.
