Personalized Chef Aprons and More!
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.