"This is great as a stand-alone lunch dish with a keenly dressed green salad," says James Hird. "The custard is only as good as its ingredients, so use the best cream, eggs and Comté you can find. Easy enough to prepare, the dish acts pretty much like a savoury crème brûlée, it gratinates beautifully and is a fantastic partner for wine."
Note Garratt and Hird use master cheese affineur Hervé Mons's 18-month cave-aged Comté, available from Blackwattle Deli at the Sydney Fish Market and The Smelly Cheese Shop in Adelaide.
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