Baked cheddar custard and croque monsieur
Sales of British Cheddar have fallen by 6,000 tonnes in the past year - all because shoppers think it’s not good enough for special occasions!
Michelin-starred chef Glynn Purnell disagrees and he's in the kitchen with some easy ideas to impress your guests and get great British Cheddar back on our shopping lists.
He show us his baked Cheddar custard with tomato salsa, which makes a lovely festive starter, followed by his croque-monsieur.
Baked cheddar custard with tomato salsa
Serves: 4
Ingredients
For the cheddar custard
170g cheddar cheese275ml double cream1-2 tsp English mustard½ tsp ground ginger4 large free range eggs
For the tomato salsa
2 tomatoes ½ shallot, very finely diced1 tbsp chopped chives4 tbsp olive oil1 tbsp white wine vinegarHandful watercress
**Method**
For the cheddar custard
Preheat oven to 160 C / gas mark 3
Put 100g of the cheddar, the cream and the mustard in a heavy based saucepan and heat gently until the cheese has melted and the mixture is smooth; season to taste with the ginger
Beat the eggs in a bowl and then slowly whisk the cheese mixture into the eggs until well combined
Strain the custard through a sieve and pour into ovenproof ramekins.
Sprinkle over the remaining grated cheddar
Stand the ramekins in a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the dishes.
Bake for 15-20 minutes or until the custard is set but still has a bit of a wobble
For the tomato salsa:
Score the tomatoes at the top with a cross shape and place into boiling water for 10 seconds and then plunge into iced water until cold. Carefully peel away the skin, then cut in half, remove the seeds then dice the flesh.
Put the tomato and shallot into a bowl, pour in the olive oil and white wine vinegar and mix together. Sprinkle over the chives.
Place the salsa on top of the baked cheddar custard pots and top with watercress
Glynn's croque monsieur
Serves: 2
Ingredients
A little butter4 slices plain white breadHandful of shredded ham50g grated cheddar cheese
Method
Butter the bread slices and turn butter side down and sprinkle with grated cheese. Top with ham trimmings then sandwich the second slice of bread on top, butter side up.
Cut into a circle with a pastry cutter, and then place into a hot non stick frying pan. Cook until brown then flip over and continue to cook until golden brown on the other side.
3, Remove from the pan and then sprinkle more grated cheese into the centre of the frying pan and place the toastie back inside – when the cheese starts to caramelise and turns golden remove and serve.