Baked Savory Custard With Cheese

2 cups cream, half-and-half or milk

1 sprig thyme, optional

1 clove garlic, optional

3 eggs plus 2 yolksPinch cayenne

½ teaspoon salt

½ cup grated semihard cheese, like Gruyère, Comté or Emmenthal

½ cup grated Parmesan.

1. Put cream in a small pot with thyme and garlic, if you’re using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
2. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
3. Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

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