Chef Janice W. Thomas
3 green onions
½ cup milk
5 oz. Seymour Dairy Blue Cheese ( My favorite is Ader Kase Reserve or Crocker Hill an organic Blue)
1/3 cup cream
2 eggs
Pinch of white pepper
Freshly ground nutmeg
1 baguette
Preheat oven at 325
Clean and coarsely chop the green onions, including some of the tops. Heat the milk and the onions in a saucepan and bring to a boil. Set aside to cool. Crumble the cheese in a bowl and mash with a fork.. Add the cream and stir gently. In a separate bowl beat eggs and mix in the cooled milk and onion mixture. Combine the egg mixture with the cheese and a pinch of white pepper and nutmeg.
Fill 6 small ramekins and place in a baking pan with enough hot water to come two-thirds of the way up the cup. Bake 25-30 minutes or until the custard is set and the top is slightly puffy.
Serves 6 as a personal appetizer or it can be used as a spread on crostini or savory scones.
Seymour Dairy utilizes European craftsmanship in their blue veined cheese made by veteran cheese makers with an artisan eye for detail. They have several palette pleasing varieties to choose from. Several of the Blue’s are available at the Schoolhouse Creamery at the Savory Spoon Cooking School.
