4eggs750 ml (3 cups)chicken stock150 gmgrated Gruyère1 tbspfinely chopped chervil, plus extra to serveCaramelised tomatoes250 gmcherry tomatoes1 tbspextra-virgin olive oil1 tspraw sugar
Preheat oven to 250C. Whisk eggs in a bowl, stir in stock, Gruyère, chervil and ½ tsp fine sea salt. Ladle mixture among six 250ml ovenproof ramekins. Place in a steamer basket over a saucepan of simmering water, cover with a lid and steam until lightly set (35-40 minutes).
Meanwhile, for caramelised tomatoes, combine tomatoes, oil and sugar in a roasting tray, season to taste, roast until caramelised (7-10 minutes), arrange on top of warm custards and serve scattered with extra chervil.