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| Ingredients: |
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65ml Anchor Blue Milk
300ml Anchor Fresh Cream
150g MSR Gruyere Cheese, finely grated
3eggs
3egg yolks
To serve au gratin:
50g MSR Gruyere Cheese, finely grated
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Method:
Stir the Anchor Bluetop Milk, Anchor Cream and first measure of MSR Gruyere Cheese in a small heavy based saucepan. Heat gently, stirring continuously until the cheese has melted. Do not boil or allow the mixture to get too hot. Strain the mixture into a bowl, discarding the un-melted cheese mass. Allow the gruyere infused cream to cool.
In a separate bowl, lightly beat the eggs and egg yolks together, strain and combine with the cool cheese cream. Season lightly with salt and white pepper.
Pour into 6 lightly oiled or buttered 125ml-capacity ramekins and place in a deep roasting dish. Pour sufficient hot water into the roasting dish so that the water comes half way up the sides of the ramekins.
Bake in the middle of a 170°C for 20 minutes or until set the custards are just set. Do not overcook, as the custards will become quite tough. Carefully remove from the water bath. At this point the custards can be served warm or allowed to cool and then served au gratin.
To serve au gratin
Un-mould the warm custards onto a baking paper lined tray or onto heatproof serving dishes. Sprinkle each with an equal amount of the second measure of grated gruyere. Grill under 220°C heat until hot and golden.
Serve warm with bread.
Produces: 6 Servings
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