Savory Custard

 

Ingredients

2 cups cashew cream
1 sprig thyme, optional
1 clove garlic, optional
3 vegan eggs plus 2 yolks
Pinch cayenne
½ teaspoon salt
½ cup grated vegan semihard cheese, like Gruyère, Comté or Emmenthal
½ cup grated vegan Parmesan

Instructions

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.