Savory custard recipe

I'm always looking for new ways to incorporate eggs into my low carb diet. We don't typical think of custards being savory. The recipe calls for heavy cream, which results in an extra luxurious custard when baked. A robust cheese and herbs counteract with the richness. The cheese melts into the herb-scented egg and cream mixture, which takes on a light creaminess quiche-like dish. It makes lovely custard texture, kind of like a savory creme brulee or flan. This Baked Savoy Custard is so…

This keto breakfast custard recipe is creamy, savory, and has only 1.9 net carbs per serving. It's a delicious, easy egg custard!

Chawanmushi may not be a familiar name for most of us, but this savory egg custard is definitely a dish you should try. Easy to make, and easy to adapt, the custard is so smooth and full of delicate savory flavor. Deliciously comforting. #japanese #savorycustard

With the holidays approaching, maybe you’re looking for a simple but elegant brunch offering for your guests, or maybe just something a tad bit special for yourself. This savory custard shoul…

A detailed guide on all the different types of custard, their ingredients, how they are made, and the many desserts to make with them!

Home Cooking, Italian American Style

Winters call for more time under your duvets, snoozing your alarm every 10 minutes till you literally have to jump out of bed, good filter coffee and of course some warm bakes. Quick, fuss free ones, which support the lethargy get more votes! Thought will tempt you with an easy, cheesy bake for one of these cold winter evenings. Oh, did I tell you that its smooth and silky, with a hint of pepper, garlic and thyme? Quick to put together but uh, you have to wait a bit for it to bake. Good…

Experience the comforting pleasure of Amish Baked Custard. This creamy, smooth dessert is a timeless classic that brings homemade goodness to any meal. #ClassicDessert #HomemadeGoodness #CustardLover

This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Australian Gourmet Traveller recipe for Gruyère custards with caramelised tomatoes