Cheese Custard Recipes

CREAM CHEESE CUSTARD PIE

Steps:

• 1. For the crust, preheat oven to 425 degrees.
• 2. Place flour, 3/8 tsp salt, 2 tsp sugar and butter in a food processor and pulse repeatedly until a coarse meal is achieved.
• 3. Beat the egg yolk with the water and add to the flour/butter mix. Pulse a few times, just until the dough comes together.
• 4. Turn dough out into a 9 inch pie pan. Press evenly with fingertips to form an even crust.
• 5. Cover the crust with non-stick foil. Shape to fit tightly on top of crust with the non-stick side facing down. Fill with dried beans or pie weights.
• 6. Bake crust for 10 minutes at 425 degrees, then reduce the heat to 375 degrees for 10 more minutes. Remove from oven and carefully lift the beans and foil of the top of the crust.
• 7. Place the crust back in the oven for three more minutes, uncovered, to dry out. Remove from oven and cool on rack, while you mix your custard. keep the oven at 375 degrees.
• 8. For the custard, place all of the ingredients in a food processor and mix until very smooth and homogenous. Pour into the slightly cooled crust.
• 9. Bake at 375 degrees about 25 minutes, or until set. Use a pie shield to prevent the edges of the crust from burning.
• 10. Cool pie an a rack. Chill a few hours. Let sit a room temp for 30 minutes, when you want to serve.

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• 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.

CHEESE CUSTARD

Steps:

• Grate the cheese finely.
• Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper.
• Heat the milk and stir into the cheese mixture.
• Put into a 1.5 qt greased baking dish and cover with thin slices of bread and butter. Bake gently at 300 degrees until set, about 20-30 minutes.
• Cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.

BAKED RATATOUILLE WITH CHEESE CUSTARD

Steps:

• Make ratatouille:
• In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
• In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
• Preheat oven to 375°F.
• Make cheese custard:
• In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.
• Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
• Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving.

BAKED EGG CUSTARD WITH CHEESE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.