Karen’s Savory Crustless Custards

From the kitchen of: Karen Touzeau (Columbia, MO)

I love to entertain and I like recipes that are versatile and can be served for any meal. Serve these savory custards with bacon, and a fruit salad for a lovely breakfast or brunch. Pair with a favorite green salad either homemade or from one of our local markets for lunch or a light summer night dinner. These custards are good hot out of the oven, warm or at room temperature.

This dish makes for an tasty meal when made with farm fresh eggs and cheese from the Columbia Farmers Market.

Savory Crustless Custards

(Makes 8 4-oz custards)
Total Time: 45 minutes

Ingredients 

• Whisk together:

  • 6 eggs

  • 1 1/4 cups half and half

  • 1 cup plain yogurt

  • 2 tablespoons unsalted butter, melted

• Add:

  • 3/4 cup all-purpose flour (you can substitute gluten free flour)

  • 1 1/2 teaspoons kosher salt

• Stir in:

  • 8 oz. mild cheddar cheese, finely shredded

  • 1/4 cup each chopped fresh parsley and chives

Instructions:

Preheat oven to 425. Spray eight 4-oz ramekins liberally with non stick spray. Whisk together eggs, half and half, yogurt and melted butter until well combined.

Add the flour and salt. Stir until there are no lumps.

Stir in the cheese, parsley and chives. Transfer mixture to a pitcher (this makes it easier to pour). Fill each ramekin 3/4 full, place them on a baking sheet (to catch overflow) and bake for 30-35 minutes, or until set, puffy and lightly browned on top.

Remove ramekins to a cooling rack and cool for at least 10 minutes before unmolding (they will fall slightly). Gently invert ramekins to unmold.  Serve custards warm or at room temperature.