Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 cup grated Gruyère cheese

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Grease individual ramekins with butter or cooking spray.
  3. In a small bowl, combine chopped chives, parsley, and thyme; set aside.
  4. In a large mixing bowl, whisk together heavy cream, whole milk, eggs, salt, and black pepper until smooth.
  5. Stir the herb mixture and grated cheese into the custard base until evenly distributed.
  6. Divide the custard mixture evenly among the prepared ramekins.
  7. Place the filled ramekins in a baking pan, and carefully fill the pan with hot water halfway up the sides of the ramekins.
  8. Bake in the preheated oven for 30-35 minutes until custards are set and a knife inserted comes out clean.
  9. Carefully remove the ramekins from the water bath and let them cool slightly before serving.