This recipe celebrates local farmstead dairy….love those Jersey cows!

Savory Herb & Farm Cheese Custards


Yield: 6 servings


3 whole Appleton Farms eggs, plus 2 yolks

½ tsp. kosher salt

Generous pinch black pepper

2 c. Appleton Farms heavy cream

1 c. shredded Appleton Farms Goodhue Cheese (or Gruyere)

½ c. parmesan cheese

3 Tbl. chopped fresh herbs (such as chives, parsley, basil, tarragon)

6 radish, thinly sliced

1 bunch arugula

Extra-virgin olive oil

Fresh lemon juice

Preheat oven to 300.  Whisk together the whole eggs, egg yolks, salt, and pepper in a medium bowl until well blended.  Add the cream and blend thoroughly before whisking in both cheeses and chopped fresh herbs.

Divide the mixture evenly between 6 ramekins or custard cups (approx. 8 oz. capacity), and place the ramekins in a deep baking pan spaced apart.  Carefully pour boiling water into the pan up to one inch to the top of ramekins.  Bake for

30-34 minutes or until the mixture is just barely set in the center (a small amount of movement is ok).  Remove from the oven and carefully transfer dishes from the water bath.

Combine the arugula and radish in a small bowl, season lightly with salt and pepper and toss gently with olive oil and a few drops of lemon juice to taste.  Serve alongside individual custards.

 Note:  Custards can be served warm, at room temperature, or chilled, and can be baked one day in advance and refrigerated overnight.  If reheating, place the custards in a boiling-water bath on the counter and let stand for 15-20 minutes or until slightly warmed in the center (using a paring knife to test temperature).




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