Ingredients
- 250ml cream
- 250ml milk
- A pinch of grated nutmeg
- 150g mature cheddar cheese, grated
- 3 large egg yolks (4 if they are small)
- Salt and pepper
- 50g raisins
- 20g golden brown sugar
- 30ml sherry or red wine vinegar
- 30ml water
- 2 cloves
1 Set the oven to 150 degrees.
2 Bring the cream, milk and nutmeg carefully to a simmer, then remove from the heat.
3 Whisk in the cheese until it is melted and smooth, then set aside and leave to cool for 15 minutes.
4 Put the egg yolks into a bowl, whisk in the cheesy cream, season, then pour into a jug.
5 Put six ramekins into a deep roasting tray, then evenly fill them with the mixture. You might have more, depending on the size of your ramekins.
6 Add boiling water to the tray, bringing it a third of the way up the ramekins.
7 Put in the oven for 25-30 minutes, until just set. It may even take a little longer – there needs to be a gentle wobble in the centre when cooked.
8 Remove from the tray and allow to cool.
9 Meanwhile put the raisins, brown sugar, vinegar, water and cloves into a pot and bring to a simmer. Cook over a gentle heat until the liquid is syrupy, remove and allow to cool.
10 The custards are best served at room temperature on the day you make them, but they are perfectly lovely the next day too.
11 Divide the raisins on top. Serve with toast.
