2 cups Heavy Whipping Cream (can use light cream or half and half – would add more carbs)
Herbs – Dried or fresh( I used 1/4 tsp dried thyme)
Pinch of cayenne
1/2 teaspoon Salt
2 Whole Eggs
2 Egg Yolks
1/2 cup grated cheese, any cheese that melts easily, suggestions are cheddar, Parmesan, Emmental, goat cheese, jack or Gruyère suggests. I used Gruyère cheese.
Preheat oven to 350°F with rack in middle. Butter 3 4-oz ramekins. Place the ramekins in a large baking dish. Set aside.
2. Place the eggs, egg yolks, salt, pepper and herbs in the medium-sized bowl. Whisk to blend well, no need to whisk to a volume, leave the whisk in the bowl.
3. Heat the cream, stir in the cheese, stir to melt completely. Heat till the cream just begins to come to a boil. Remove from heat. Take about 1/4 cup of the cream & cheese mixture and gradually add into the egg mixture while whisking constantly. Be sure to very slowly add into the egg mixture, keep whisking. Do not rush this process. Slowly add in the rest of the cream, keep whisking. Pour the egg-milk mixture into the ramekins, you can pour up to just below the rim.
4. Pour hot water into the baking dish to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 25-30 minutes.
Note: The custard can be made in smaller ramekins or silicone muffin cups. o serve family style, bake in a 1-qt casserole dish.