← Back to the library
← Back to the library
Mains
Cheesy baked custard with soft herbs
Easier-to-swallow option below ↓custard-tin, herb-top
Think of this as the savoury cousin of a crème caramel. Eggs72 kcal, cream, milk122 kcal and plenty of cheese110 kcal baked until just set. It is soft enough to eat with a spoon and satisfying enough to feel like a proper meal.
We bake it in a water bath so the texture stays silky rather than rubbery. The cheese melts into the custard and a few soft herbs on top give it a little lift. It is the kind of dish that asks almost nothing of you once it is in the oven.
Why it works
Eggs and dairy together are one of the easiest ways to add calories without bulk. The slow bake keeps everything tender.
Save this recipe
Cheesy baked custard with soft herbs
Prep
10 min
Cook
40 min
Serves
4
Per serving
+490
Ingredients
- 4 large eggs
- 1 1/2 cups whole milk149 kcal
- 1 cup heavy cream
- 1 1/2 cups grated cheese (cheddar113 kcal, gruyere or a mix)
- 1/2 tsp salt, pinch of nutmeg
- Soft herbs: chives, parsley or dill, finely chopped
- Butter102 kcal for the dish
Method
- Heat the oven to 160°C (140°C fan). Butter a medium baking dish or four small ramekins.
- Whisk the eggs, milk, cream, most of the cheese, salt and nutmeg until smooth.
- Pour into the dish, scatter the remaining cheese and herbs on top.
- Place the dish in a roasting tin and pour hot water around it to come halfway up the sides.
- Bake 35–45 minutes until just set with a slight wobble in the centre. Serve warm or at room temperature.
A slice of this with a few soft cooked vegetables on the side makes a complete, very gentle meal.
Make it your own
- Make individual ramekins for easy portions and freezing.
- Add a handful of very soft cooked spinach7 kcal or peas62 kcal through the custard for colour and a little more nourishment.
← Back to the library