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Gruyère custards with caramelised tomatoes

Australian Gourmet Traveller recipe for Gruyère custards with caramelised tomatoes

By Rodney Dunn
  • 10 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print
Gruyère custards with caramelised tomatoes


  • 4 eggs
  • 750 ml chicken stock (3 cups)
  • 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


  • 1
    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).
  • 2
    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.


Drink Suggestion: Rosé Champagne or amontillado sherry. Drink suggestion by Max Allen