Swedish Cheese Custard is a delicate option for brunch – enjoy with a fennel salad dressed lightly in vinaigrette. You can use the fennel fronds to add dimension to your favorite oil and vinegar dressing.
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 4 hours |
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Swedish Cheese Custard is a delicate option for brunch – enjoy with a fennel salad dressed lightly in vinaigrette. You can use the fennel fronds to add dimension to your favorite oil and vinegar dressing.
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Ingredients
- 2 cups milk (whole)
- 2 1/2 ounces Jalsburg , grated (about 1 cup)
- 2 eggs
- 1/8 tsp paprika
- 1/2 tsp salt
Servings: people
Units:
Instructions
- Preheat the oven to 300F and put on a kettle of water to boil. Place ramekins in a large casserole (like a lasagna pan). Leave room between each ramekin.
- Heat the milk over medium-high until one or two bubbles break the service. Reduce heat to low, add the shredded cheese, and stir until melted. Remove from heat.
- Break the eggs into a medium bowl and beat lightly. Stir in a few tablespoons of the hot milk to temper the eggs so that they do not scramble. Add the rest of the milk mixture and combine well.
- Strain and pour milk mixture into ramekins. Create a water bath: immediately pour boiling water into the large casserole until it reaches halfway up the sides of the ramekins. Place them in hot oven and bake for about 35 minutes. They’ll still be jiggly but will set as they cool.