Hi everyone. Welcome to Le Gourmet TV. Today we’re going to do a cheese custard or a cheese soufflé or I suppose you could call it a crust less keish. In the end, all of those things and it’s really tasty, something for either breakfast or brunch or an appetizer for a really nice dinner. It’s also really simple to make. And you know what? I really like it. I do love keish. I love custard. I love cheese. I love eggs. I love milk. It’s got everything in it that I really like. And you know what it is? It is really super simple.
So all of the ingredients are out here. I’ve got three eggs that are currently at room temperature, and having your eggs at room temperature for this dish is really important. I’ve got some salt, a quarter teaspoon of cayenne pepper. I’ve got three quarter of a cup of grated Ementol cheese. You could use Guerrier or you could use Parmesan, you could use Cheddar if you like really nice sharp cheddar. Any cheese that you want to use in this would be fine. And I’ve also got a cup of cream that I have brought up just beyond room temperature, almost to blood temperature. You don’t want to boil it but you do want to get it warm.
So as you can see I’ve juts thrown everything into this bowl. So what I’m going to do now is just whisk in the milk, slowly at first because you don’t want to have any effect on the eggs and whisk it up. And that’s it, we’ve mixed it together. So now we just have to put it into ramekins.
So this is some ramekins that I have prepared ahead of time by rubbing the insides with a little bit of butter. And now we just spoon our custard mixture into the ramekins. I’ve put the ramekins on a baking sheet because it’s a whole lot easier to move them back and forth to the oven.
Now this recipe usually gives me between four and six ramekins and in this case, I got five. So I’m going to take these, put them into an oven that has been preheated to 325 degrees and about 20, 25 minutes.
So 25 minutes have gone by and these are cooked. Now you know they’re cooked when they’re still just a little bit of a jiggle left in them. You don’t serve these hot. You serve them warm or room temperature. And they’re going to deflate a little bit after you’ve pulled them out of the oven. That’s fine. I hope you really enjoy them Thanks for stopping by I hope to see you again soon.
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