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Gruyère custards with caramelised tomatoes

You'll need

4 eggs 750 ml (3 cups) chicken stock 150 gm grated Gruyère 1 tbsp finely chopped chervil, plus extra to serve   Caramelised tomatoes 250 gm cherry tomatoes 1 tbsp extra-virgin olive oil 1 tsp raw sugar


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rosé Champagne or amontillado sherry.

Featured in

Apr 2011

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