Baked Egg Custard With Gruyre And Chives Recipes
BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES
Provided by Melissa Roberts
Categories Cheese Egg Brunch Bake Christmas Quick & Easy Mother's Day New Year's Day Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
- Sprinkle Gruyère and chives evenly in dish.
- Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
- Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES
This is so easy yet makes impressive an impressive main dish (especially for brunch). As it bakes, the Gruyère melts into the nutmeg-scented egg and milk mixture, and takes on a light, quiche-like creaminess. From Gourmet Magazine (Dec. 2008).
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
- Sprinkle Gruyère and chives evenly in dish.
- Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
- Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 281.6, Fat 21.4, SaturatedFat 11, Cholesterol 314.2, Sodium 238.6, Carbohydrate 3.2, Fiber 0.1, Sugar 3.1, Protein 18.6
BAKED EGG CUSTARD WITH GRUYERE AND CHIVES
How to make Baked Egg Custard With Gruyere and Chives
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the oven to 350° and position the baking rack in the center of the oven. Butter the bottom and sides of a 2-quart shallow baking dish.
- Scatter the grated Gruyere and chives evenly over the bottom of the dish. Combine the eggs, milk, cream cheese, nutmeg, salt and pepper in the blender. Blend until smooth and frothy.
- Pour the egg mixture over the grated cheese. Bake the custard in the middle of the oven until it has puffed up, set and turned golden on top. Depending on the size of your baking dish and idiosyncrasies of your oven, this can take between 35 and 45 minutes. Serve warm. Makes 8 moderate servings, or 6 more generous ones.
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- Using a small spoon, remove the little white thing, Chalaza from the egg yolks. Add the eggs to a large bowl. Whisk them for a few seconds, then add the sugar, salt, and vanilla and whisk until well combined. Set aside while you warm the milk and half & half. Add the warm milk and half & half to the egg/sugar mixture and whisk until smooth. Pour the mixture through a strainer and divide between 5 large or 6 small ramekins. Sprinkle nutmeg over the tops. Place the ramekins in a large baking pan. Carefully pour hot water in the pan, being careful to not spill water into the ramekins. Pour the water until it reaches halfway up the ramekins. Bake for about 45 minutes or until a sharp knife inserted into the centers comes out clean. The custards will still be slightly jiggly in the centers. Transfer custards to a wire rack and cool to room temperature.
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