Baked Savory Egg, Cheese & Herb Custard

I'm always looking for new ways to incorporate eggs into my low carb diet. We don't typical think of custards being savory. The recipe calls for heavy cream, which results in an extra luxurious custard when baked. A robust cheese and herbs counteract with the richness. The cheese melts into the herb-scented egg and cream mixture, which takes on a light creaminess quiche-like dish. It makes lovely custard texture, kind of like a savory creme brulee or flan. This Baked Savoy Custard is so versatile, it's made with your choice of cheese, herbs, and cream.

This would be a great dish to serve for a holiday brunch, wedding or bridal shower, any gathering with friends and family. If you're looking for a simple but elegant brunch offering for your guests this is it.

Serve this upcoming Easter Sunday for brunch. These custards will be elegant choice served with ham, sausage, bacon, fresh veggies, and berries. They are very rich and luxurious but very simple to make.

The simplicity of this recipe also makes it a good option for breakfast, lunch or even dinner for yourself and/or with your family any time.

Baked Savory Egg, Cheese & Herb Custard

Baked Savory Egg, Cheese & Herb Custard

Ingredients:

2 cups Heavy Whipping Cream (can use light cream or half and half - would add more carbs)

Herbs - Dried or fresh( I used 1/4 tsp dried thyme)

Pinch of cayenne

1/2 teaspoon Salt

2 Whole Eggs

2 Egg Yolks

1/2 cup grated cheese, any cheese that melts easily, suggestions are cheddar, Parmesan, Emmental, goat cheese, jack or Gruyère suggests. I used Gruyère cheese.

Directions:

1. Preheat oven to 350°F with rack in middle. Butter 3 9-oz ramekins. Place the ramekins in a a large baking dish. Set aside.

2. Place the eggs, egg yolks, salt, pepper and herbs in the medium sized bowl. Whisk to blend well, no need to whisk to a volume, leave the whisk in the bowl.

3. Heat the cream, stir in the cheese, stir to melt completely. Heat till the cream just begins to come to a boil. Remove form heat. Take about 1/4 cup of the cream & cheese mixture and gradually add into the egg mixture while whisking constantly. Be sure to very slowly add into the egg mixture, keep whisking. Do not rush this process. Slowly add in the rest of the cream, keep whisking. Pour the egg milk mixture into the ramekins, you can pour up to just below the rim.

4. Pour hot water into the baking dish to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 25-30 minutes.

Note: The custard can be made in smaller ramekins or silicone muffin cups, or serve family style and bake in a 1-qt casserole dish.

Enjoy!