Easy Savory Cheese Custards

Easy Savory Cheese Custard Photo

These little savory cheese custards could not be any easier to make, and they never fail to impress. They are super light and very flavorful, and I usually serve them as a first course.

My favorite part about this recipe is its versatility. Change up the cheese to match what you are doing for the rest of the meal. Parmesan, manchego, and aged cheddar all work marvelously. Use any hard or firm cheese that you like for these, the recipe is very forgiving. I oftentimes make them with parmesan cheese and serve them with our Real Homemade Pasta Sauce, which is a great way to do it.

If you have silicone muffin tins, this is a great time to use them. If not, using ramekins is best.

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Easy Savory Cheese Custard Photo
Preparation Time: 5 minutes
Cooking Time: 60 minutes
Serves: 6 people


4 large eggs

250 grams [1 cup] heavy cream

80 grams [1 cup] shredded hard cheese

Butter, for ramekins

Super Basic Pantry
Basic American Pantry


Preheat oven to 300 degrees fahrenheit.

Beat the eggs until frothy, then mix in heavy cream and shredded cheese and mix until fully incorporated.

Generously butter 6 ramekins. If using a silicone muffin tin, no butter is required.

Divide the batter into the 6 buttered ramekins. Each one should get 3 ounces of batter.

Bake in a water bath until the internal temperature reaches 180 degrees fahrenheit. Check the temperature after 45 minutes. Custards will be golden brown on top and slightly puffed when done.

Remove the custards from the oven and allow to cool slightly. They can be served warm in their ramekins, or removed from the ramekins with a little wiggling.

If you want to get fancy, serve with a sauce that makes sense with the cheese that you used.

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