This morning I met a friend for a late breakfast at Balmoral, which again, with the clear blue sky and the sparkling water, was the perfect setting. Afterwards I went up to one of my favourite delis in Mosman to buy an Italian cheese for a risotto I'm making tonight. They had the cheese I was after, cut into wedges. All of the wedges were two or three times bigger than I wanted and consequently two or three times more than I wanted to pay. When I asked them if they could cut me a slice of the quantity I wanted I was told that wasn't possible as the cheese is too soft. This is not the first time I have had this experience at this deli. So I went straight across the road to a speciality cheese shop who had the same cheese and happily cut the quantity I was after. Really and truly.
So, all this cheese buying put me in mind of these gruyere custards which are not difficult at all - you really just mix and then cook in a warm bath in the oven. They are perfect for winter, whether as an entree or a light something at night if you have had a big lunch. They are from another of my favourite books, the Autumn/Winter edition of the Short Order + Seasonal book produced by Vogue Entertaining several years ago.
Have a great week, love from Jane xxx
- Mix together 600ml full cream milk, 80ml cream and 185g grated gruyere in a saucepan.
- Cook over a low heat just until the cheese melts.
- Mix in 6 lightly beaten eggs and season.
- Pour into buttered ramekins.
- Place the ramekins in a baking dish and pour boiling water around the ramekins, about half way up their sides. This makes a nice bath for the custards in which to cook.
- Bake in a 180C oven for 15 minutes until set.
- If you are feeling extravagant, serve with slices of baked pear drizzled with honey.