Gruyère custards with caramelised tomatoes

AT A GLANCE

  • Serves 6 people

  • 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.

Topics:

MODERN AUSTRALIAN, GRUYÈRE, ENTREE, TOMATOES, CHERVIL, EGGS, DRINK SUGGESTION, AUTUMN, CHEESE

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

ROSÉ CHAMPAGNE OR AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Apr 2011

Apr 2011

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