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Sat 21/07/2018
Wye
David ArcherMORE

What's Cookin'?

A recipe for July

Cheese Custard















One really interesting and very tasty highlight from the recent Roux Two dinner at the Chaser in Shipbourne was this Cheese Custard recipe. The event was held to celebrate 15 years of Shipbourne Farmersí Market.
It is hardly surprising that the dinner was something special, as it was prepared by Michel Roux Jr., Kent Farmersí Market Associationís patron, so we thought it would be nice to share this element with you. It was served with asparagus soup but it would go with any light vegetable soup.

Ingredients 
  • 300g Milk
  • 300g Whipping cream
  • 160g Winterdale (fairly strong cheddar) cheese, finely grated
  • 4 large egg
  • Salt and pepper to taste
    Method
    • Warm the milk and cream
    • Place eggs, milk/cream and blend together.
    • Add cheese and blend again
    • Season to taste
    • Pour into plastic moulds, cover with cling film and cook in steamer or bain-marie until set.