We were excited when we came across a great recipe from The Elegant Occasion. Originally posted on their blog as a component to a romantic dinner, we think it also makes an “elegant” side dish for Easter, or any special occasion, really. Here is a re-print below, with permission from Roberta Lombardi. Enjoy!
- 1 Cup Heavy Cream
- ¾ Cup Milk
- 3 Extra large eggs
- ¼ teaspoon Thyme
- ¼ teaspoon garlic salt
- 4 ounces gruyere cheese, shredded
- Pinch of white pepper
To Prepare the Baking Dishes
Butter four ramekins or oven-safe cups. Turn the oven to 200 degrees. Line a baking sheet with parchment paper.
To Assemble the Pots de Crème
Shred the cheese and divide it between the four ramekins. Pour the cream and milk into a small sauce pan and bring to a boil. While the cream and milk mixture cook, whisk the eggs, thyme and garlic salt together in a bowl. When the cream has come to a boil, remove it from the heat. Slowly add about ¼ cup of the cream mixture to the eggs and whish briskly to temper the eggs. Then slowly pour the rest of the cream into the egg mixture, making sure to whisk as you go. Place the custard in the prepared ramekins and put them on the baking sheet. Place in the oven for approximately 45 minutes to an hour, until a knife inserted in the center comes out clean.
Remove from the oven and place the ramekins on a cooling rack for ten minutes. Serve as they are or with a small green salad dressed with lemon and olive oil.
The Elegant Occasion Wine Pairing: Champagne