Friday, August 03, 2012

Savoury custard topping

Sparing flour in consideration of a gluten intolerance in the family, I made this as a topping for a gratin of aubergines and tomatoes. Double cream might be a safer option than the crème fraiche, of which many factory-produced brands tend to split, in my experience. Any hard cheese would do instead of the Comté, though Comté and Gruyere would be my favourites.

For a gratin serving 3 to 4

1 egg, beaten
150ml crème fraiche
50g Comté, grated
A few scrapings of nutmeg

Beat the cream into the egg until well amalgamated. Stir in the cheese and the nutmeg.

Pour the custard over your gratin, and bake at gas mark 3/170C for 20-25 minutes, or until the top is golden.

Aubergine gratin (the one I made this time included onions in the tomato sauce; also, I prepared the aubergines the same way, but fried them gently rather than roasting them)

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