How about Savory Custard? K-recipes

Sometimes savory is better than sweet.

Who said custards can only be on the sweet side? Yes, chocolate is our reason for living but so is cheese. Kluchit brings you a way where you can incorporate two of life’s delicious sins into the SAME dish. We cannot stress enough of the beauty of diving into a three cheese custard people!

Filled with salty goodness to the brim coupled with the perfect balance of eggs and milk, this savory custard recipe is sure to get your mouth watering. We guarantee that these savory surprises with have you truly inspired.

Baked Savory Custard


2 cups cream, half-and-half or milk

1 sprig thyme, optional

1 clove garlic, optional

3 eggs plus 2 yolks

Pinch cayenne

½ teaspoon salt

½ cup grated cheddar cheese

½ cup grated Parmesan


Put cream in a small pot with thyme and garlic, if you’re using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.

Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.

Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Don’t forget to let us know how it worked out for you!

Kluchit Staff
Fatima Qureshi