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Baked Savory Custard With Cheese

2 cups cream, half-and-half or milk
1 sprig thyme, optional
1 clove garlic, optional
3 eggs plus 2 yolks
Pinch cayenne
½ teaspoon salt
½ cup grated semihard cheese, like Gruyère, Comté or Emmenthal
½ cup grated Parmesan

1. Put cream in a small pot with thyme and garlic, if you’re using them. Cook just until it begins to steam.
Heat oven to 300 degrees and set a kettle of water to boil.

2. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove
thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture
into a 1-quart dish or into 4 ramekins or custard cups.

3. Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish
or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes
for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature,
or cold within a few hours of baking.

Yield: 4 servings.